All Chapter Final (Luxmi)

CHAPTER-I
INTRODUCTION
Wheat (Triticum aestivum L.) belongs to family Poaceae (Gramineae) and is the
world’s most important cereal crop in terms of production and human consumption. It
contains comparatively higher amounts of proteins than other cereals. India is second largest
producer of wheat in the world after China with about 13.1 per cent share in global wheat
production in 2013-2014. In India major five wheat producing states are Uttar Pradesh
followed by Punjab, Madhya Pradesh, Haryana and Rajasthan in 2012-2013. In India, the
total production of wheat is 94.70 million metric tones, during the year 2014.
Wheat alongwith rice serves as the life sustaining crop for more than 1000 million
population of India (Singh et al., 2006). Wheat is an important source of energy and protein in
the diet of population in developing countries but it is deficient in essential amino acids lysine
and tryptophan. Wheat being the major staple food of India contributes more than 2/3 rd of iron
and almost 1/3rd of calcium required by adult humans in different socio-economic groups of
population in Northern India.
Wheat contains 12.8 percent moisture, 71.2 percent carbohydrate, 11.8 percent
protein, 1.5 percent fat, 1.2 percent crude fiber and energy about 346Kcal/100g. The protein
of wheat consists of albumins (5 to 10%), globulins (5 to 10%), prolamins (40 to 50%) and
glutelins (40 to 50%).Whole wheat is a good source of thiamine and niacin but is relatively
poor in riboflavin. Wheat germ is particularly rich in vitamin E. Significant amount of
minerals are found in wheat like calcium (41mg/100g), phosphorus (306mg/100g) and iron
(5.3mg/100g) (Gopalan et al., 2004).
Wheat flour has been extensively and widely used for the preparation of various types
of value added sev, bakery products like biscuits, cakes, cookies, bread etc., traditional
products like ladoo, chapatti etc., through out the world. This has been attributed to the
inherited property of wheat flour to form dough and retain gases (Srivastava and Rao, 1993).
Sorghum (Sorghum vulgare) is a hardy crop while wheat (Triticum aestivum L.) is the
temperature sensitive crop requiring special economic inputs in terms of irrigation, pest
control, fertilizers, etc. India contributes about 16% of the world’s sorghum production. It is
the fourth most important cereal crop in the country. This crop was one of the major cereal
staple during 1950’s and occupied an area of more than 18 million hectares then reduced to
5.72 million hectares in 2013-2014. Despite the decrease in area over the years, production of
sorghum has been sustained at 10.62 million tons due mainly to adoption of improved
varieties and hybrids. Average sorghum grain yields in India have been reported to be
1170kg/ha in the rainy season and 880kg/ha in the post rainy season in recent year.
Quantitatively, the nutrient composition of sorghum is at par with wheat and rice and is a
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fairly good source of dietary fibers (Dhingra et al., 1992). The sorghum is not only
nutritionally comparable but is also superior to major cereals with respect to protein, energy,
vitamin and minerals and is termed as ‘nutri-cereal’ (Desikachar, 1977). About 70% of the
sorghum produced in India is consumed in the form of roti, porridge, rabadi, etc. and to some
extent as popped grains. There is great scope for promotion of sorghum crop through
substitution of wheat flour in development of various value added products like biscuits, cake,
ladoo, sev etc. which will go a long way in ensuring the food and nutrition security for the
burgeoning population.
The soybean (Glycine max) is a species of legume native to East Asia and is classed
as an oilseed rather than a pulse by the UN Food and Agricultural Organization (FAO). The
main producers of soybean are the United States (36%), Brazil (36%), Argentina (18%),
China (5%) and India (4%). India has 9.8 million metric tonnes of annual soyabean
production during 2014. In India, soybean is mainly grown in the states of Madhya Pradesh,
Maharastra, Rajasthan, Karnataka and Uttar Pradesh. Agro climate conditions of Haryana are
also suitable for cultivation of soybean.
Soybean has long been recognized as an excellent source of high quality protein.
Soybean has great potential in overcoming protein calorie malnutrition because it contains 38
to 40 per cent protein and 18 to 20 per cent fat (Rastogi and Singh, 1989). Incorporation of
soybean flour into a staple food like wheat and sorghum is a feasible means of increasing
daily soybean intake in people's diet. Soy protein is unique among plant proteins because of
its high biological value and essential amino acid pattern. Soybean is rich in lysine, which is
deficient in most cereals. Supplementation of soybean, in a suitable form, to cereal foods
would not only increase their protein content but also improve the availability of lysine.
Beside this, it is high in vitamin, mineral and antioxidants like isoflavones which help in
cholesterol reduction, preventing cardiovascular diseases, cancer and regulation of
menopause. Soybean protein is more economical than high priced meat protein and so they
are considered as best source of protein especially in vegetarian diet.
There is a great potential for utilization of wheat, sorghum and soybean flours for
development of different types of value added products (Sangwan, 2002). A large number of
widely acceptable, enjoyable and satisfying products are made from wheat. These include
various types of breads, biscuits, cakes, pasta products and breakfast cereals, etc. The use of
wheat flour for making value added products, which are concentrated source of protein and
energy, can be further exploited by substituting wheat flour with other flours like sorghum
and soybean flour for development of different types of value added products like cake,
bread, biscuits, etc. (Oluwamukomi et al., 2011, Serrem et al., 2011.). The global trend
towards urbanization has resulted in diets markedly deficient in dietary fibre, minerals and
phytochemicals, which are essential in preventing various health ailments of the affluent
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society. Therefore, there is a need to change diet from refined wheat and rice diets to coarse
cereals and millets based diets for prevention of diabetes and other degenerative diseases.
With a surging prevalence of various health ailments attributed to consumption of refined
cereals, the focus is now on fibre rich millet based value added bakery products like bread and
biscuits which serve as good vehicle for carrying the added proteins and dietary fibre. These
products can successfully compete in the emerging markets as functional foods satisfying the
key criteria of affordability, easy to manufacture, good storage quality and relevance to health
needs of the targeted group. Although the nutritive value of millets is well noted yet the
utilization of millets is not wide spread. Therefore, various millet flours can be exploited for
industrial uses in different food products by determining their functional characteristics. One
possible way of using them would be to blend them in wheat flour for various food
preparations especially in bakery and traditional products.
Wheat is highly consumed in various forms like breads, biscuits, cookies, pasta,
noodles (Hussain et al., 2004; Pena et al., 2006) and it is the major source of dietary energy
and protein for the survival of the people (Moore et al., 2006). Bread and biscuits are the most
popular bakery items consumed nearly by all sections of the society. The popularity of bakery
products has contributed to increased demand for ready-to-eat, convenience food products
such as bread, biscuits and other pastry products (David, 2006). Some of the reasons for such
wide popularity are low cost in comparison with other processed foods, good nutritional
quality and availability in different forms, varied taste and longer shelf life.
The use of wheat flour for making various value added products like biscuits, cake,
ladoo, sev, etc. which are concentrated source of protein and energy, can be further exploited
by substituting wheat flour with other flours like sorghum and soybean which are rich source
of dietary fibre, vitamins, minerals and protein. The development and utilization of the
composite flour products on one hand will promote value addition of the products and on the
other hand will ensure the food and nutrition security by inclusion of low input, sustainable
crops, together with staple crops.
There is a need to assess the physico-chemical and nutritional parameters of newly
released wheat varieties for development of value added products, for human consumption
and to ensure food security among population. Therefore, with these perspectives in mind, the
present study was planned with the following objectives:-
OBJECTIVES:
1. To assess the physico-chemical properties and nutrient composition of wheat varieties,
sorghum and soybean flours.
2. To evaluate the nutritional characteristics and shelf-life of value added products
developed from wheat, sorghum and soybean flour blends.
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CHAPTER-II
REVIEW OF LITERATURE
In this chapter, the relevant literature pertaining to the objectives of the present
investigation has been reviewed and presented under the following headings and sub-
headings:
2.1 Physico-chemical properties of wheat grains and wheat, sorghum and soybean flours
2.2 Nutritional composition of wheat, sorghum and soybean flours
2.3 Development of value-added products utilizing wheat, sorghum and soybean flour
blends
2.3.1 Organoleptic acceptability of value-added products
2.3.2 Nutritional composition of value-added products
2.4 Shelf life studies of storable value-added products
2.1 Physico-chemical properties of wheat grains and wheat, sorghum and soybean flour
blends
Utilization of food grains for product development depends on their physico-chemical
properties. To enhance the utilization of wheat, sorghum and soybean composite flours in
various food formulations, it is highly desirable to study their physico-chemical properties.
Sharma (2000) evaluated four wheat varieties and reported that 1000 grain weight and grain
hardness ranged from 33.0 to 41.8g and 8.5 to 10.7kg/grain, respectively, while Kaur et al.
(2000) compared two wheat varieties and found that variety PBW-138 had higher 1000 grain
weight (44.90g) and density (1.31g/ml) as compared to variety WH-542 (33.90g and
1.23g/ml, respectively).
Sankarapandian (2000) examined 18 varieties and 5 hybrids of sorghum for physical
characteristics and observed that 1000 grain weight ranged from 18.70 to 28.52g, seed density
from 1.62 to 2.87 g/cc, and swelling capacity from 5.09 to 9.25 ml. Nagarajan and Misra
(2001) examined six wheat varieties for the grain hardness and found that it ranged between
9.3 to 12.1 kg/grain. Shrestha and Noomhorm (2001) reported that full fat and low fat soy
flour possess 3.51 and 3.52 g/g water absorption, respectively.
Dhingra and Jood (2004) studied the physical characteristics of wheat and reported
that 1000 grain weight and grain hardness were 40.84g and 8.23kg/grain, respectively. The
hydration capacity ranged from 0.02 to 0.05 ml per seed and the grain color varied between
light yellow to golden yellow. Singh (2004) reported that in wheat varieties, 1000 kernel
weight ranged from 31.90 to 53.03g, grain hardness 9.36 to 13.9 kg/grain and water
absorption capacity 53.6 to 67.6 ml/100g.
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Dhingra and Jood (2004) blended soybean and barley flours in wheat flour at 5, 10,
15 and 20 % levels and reported that the gluten content and sedimentation value of composite
flours decreased while water absorption capacity of the flour blends increased, with the
increase in the level of soybean and barley flour.
Hooda and Jood (2005) reported that 1000 grain weight and grain hardness in WH-
423 variety was 41.50g and 8.45kg/grain, respectively. Kumari and Grewal (2005) evaluated
12 wheat varieties for various physico-chemical parameters and recorded 1000 kernel weight,
grain hardness and length/breath ratio in the range of 35.05 to 52.46g, 8.12 to 12.60 kg/grain
and 2.13 to 2.63, respectively. On the other hand Singh et al. (2006) analyzed sixteen wheat
varieties for the physico-chemical properties and found that 1000 kernel weight ranged from
33.9 to 44.1g and grain hardness from 8.6 to 12.7 kg/grain. Singh and Khatkar (2006)
evaluated 47 commercial wheat varieties and reported 1000 kernel weight, grain length and
width ratio in the range of 30.3 to 56.5g, 6.0 to 8.0mm and 2.9 to 3.7mm, respectively while
Gill et al. (2006) found that 1000 kernel weight in wheat varieties ranged from 50.0 to 54.9g,
being maximum in variety PDW-233 and minimum in variety PBW-343.
Grewal and Jood (2006) investigated the physico-chemical properties of 11 green
gram cultivars. The results indicated that seed density ranged from 1.21 to 1.65g/ml, swelling
capacity was 00.1 to 0.12ml/seed, swelling index was 0.99 to 1.15g/seed, hydration capacity
was 0.14 to 0.20g /seed, hydration index was 0.14 to 0.20g /seed and cooking time was 30 to
38 min.
Barkha (2006) reported that 1000 kernel weight of wheat varieties C-306 and R-3077
grown under organic and inorganic conditions ranged from 41.00 to 46.47g and grain
hardness ranged between 9.52-11.43 kg/grain. On the other hand Nehra (2007) observed that
1000 kernel weight was 40.61 g, grain hardness was 10.28kg/grain and the grain colour varied
between light golden yellow to bright golden yellow.
Nitika et al. (2008) analyzed five varieties of organic and inorganic wheat and found
that inorganically grown varieties had higher 1000 kernel weight (41.7g) and grain hardness
(11.6kg/grain). Singh (2008) compared eight wheat varieties for the physico-chemical
parameters and found that 1000 kernel weight ranged from 37.4 to 45.8g, being maximum in
variety WH-912 and minimum in variety WH-896. Grain hardness was reported to range
from 15 to 24.6kg/grain.
Sood et al. (2010) observed that 1000 grain weight in raw, sprouted and puffed wheat
was 37.4, 37.6 and 37.2g, respectively. Anand et al. (2013) compared two Indian wheat
varieties and found that variety HD-2733 had higher total grain weight (42.47g) as compared
to variety HD-2687 (35.21g) and the grain hardness index varied from 79.5 to 85.9.
Rakhi and Punia (2013) analyzed the physico-chemical properties of four wheat
varieties viz., WH-1081, WH-1124, WH-147 and DDW-17 and found that thousand grain
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weight ranged from 39.89 to 43.52g, grain hardness ranged from 6.20 to 7.40 kg/grain and the
color of variety WH-1081 and WH-1124 was amber color whereas variety DBW-17 was
slight amber in color and WH-147 was yellowish in color. Parmar (2014) observed the
physico-chemical properties of three wheat varieties viz., WH-1025, WH-1080 and C-306
and found that thousand grain weight ranged from 40.14 to 43.60g, grain hardness ranged
from 9.6 to 10.66 kg/grain and the grain colour of all the three varieties was light yellow in
colour.
Pakistani wheat varieties were analyzed by Anjum and Walker (2000) who reported
that the protein content ranged from 11.99 to 13.80 per cent, dry gluten ranged from 8.88 to
10.91per cent and wet gluten ranged from 27.60 to 35.15 per cent. Sangwan (2002) reported
that wheat contained less amount of total soluble sugars (4.23%), reducing sugars (0.56%),
non-reducing sugars (3.67%) as compared to soybean which had 6.36, 0.64 and 5.71 per cent
total soluble sugars, reducing sugars and non-reducing sugars, respectively. The iron content
in wheat flour was 5.15 mg/100g, in vitro protein digestibility was 70.63 per cent, in vitro
starch digestibility 36.63 was mg maltose released /g of flour and polyphenol content was
320.4 mg/100g.
Kumari (2002) reported 60.78 per cent starch, 4.32 per cent total soluble sugars, 0.64
per cent reducing sugars and 3.68 per cent non-reducing sugars in wheat flours. Lovis (2003)
reported that wheat contained 11.98 per cent protein, 1.66 per cent fat, 72.53 per cent
carbohydrates, 2.4 per cent total dietary fiber, 362Kcal energy/100g and 4.41 mg/100g of
iron. Qazi et al. (2003) analyzed two wheat varieties and found 7.32 and 9.32 per cent
moisture, 9.20 and 10.68 per cent protein, 1.60 and 2.0 per cent fat, 1.50 and 1.30 per cent
ash, 2.0 and 1.60 per cent crude fiber, 4.00 and 4.32 mg/100g iron and phytic acid was 869.2
and 869.4 mg/100g, respectively. It was also reported that there was significant reduction in
phytic acid to 280.3 mg/100g after formation of unleavened bread.
Varsha (2003) reported that total soluble sugar, reducing sugar, non-reducing sugar
and starch content were 5.40, 1.20, 4.20 and 60.80g/100g, respectively (on dry matter). The
protein digestibility was 70.83%, starch digestibility was 34.56 mg maltose released/g of meal
and polyphenol content was 465 mg/100g in wheat flour samples. Singh (2004) evaluated
wheat varieties and found that moisture content ranged from 10.4 to 13.6 per cent, crude
protein 10.6 to 12.7 per cent, crude fat 1.46 to 3.73 per cent, crude fiber 0.84 to 2.3 per cent
and ash content 1.63 to 3.10 per cent.
Sikandra (2005) reported that wheat flour contained 11.37 per cent moisture, 13.38
per cent crude protein, 1.83 per cent crude fat, 1.71 per cent crude fiber, 1.67 per cent ash,
total soluble sugars 4.93 per cent, reducing sugars 0.38 per cent, non-reducing sugars 4.55 per
cent and starch content 68.13 per cent. The iron content was reported to be 6.69 mg/100 g,
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zinc 2.50 mg/100g, in vitro protein and starch digestibility values were 69.64 per cent and
39.97 mg maltose released/g, respectively. The phytic acid content was found to range from
212.67 to 297.33mg/100g and polyphenol ranged from 275 to 342mg/100g in wheat flour.
Singh et al. (2006) reported that wheat flour had 10.75, 14.21, 2.50, 2.10 and 2.6 per
cent moisture, crude protein, crude fat, crude fiber and ash content, respectively. Among
minerals, iron, zinc and magnesium were reported to be 6.69, 3.74 and 93.50 mg/100g,
respectively in wheat flour. The in vitro protein and starch digestibility was 69.91 per cent
and 39.97 mg maltose released/g, respectively. The phytic acid and polyphenol contents were
232.53mg/100g and 298.39 mg/100g, respectively in wheat flour.
Rehman et al. (2006) observed that whole wheat flour contained 9.64 per cent
moisture, 10.58 per cent crude protein, 1.15 per cent ash, 2.29 per cent crude fat and 2.69 per
cent crude fiber. Kriegshauser et al. (2006) reported that sorghum contained 10.0 to 12.5 per
cent moisture, 12.1 to 14.1 per cent protein, 3.1 to 3.8 per cent fat, 1.5 to 1.6 per cent ash and
2.1 to 2.7 per cent crude fibre. Khan and Zeb (2007) studied seven wheat varieties and
reported 8.38 to 9.67 per cent moisture, 9.15 to 10.27 per cent protein, 1.44 to 2.10 per cent
ash, 2.15 to 2.55 per cent total fat and 1.72 to 1.85 per cent dietary fibers.
Nehra (2007) found 11.45 per cent moisture, 14.22 per cent protein, 0.92 per cent ash,
2.46 per cent fat and 1.79 per cent fiber in wheat flours. Elkhier and Hamid (2008) analysed
proximate composition and mineral content in sorghum. They reported that moisture, protein,
fat, ash and crude fibre contents were 4.7, 12.69, 3.6, 1.45 and 0.70 per cent, respectively. The
calcium, iron and zinc contents were 0.007, 0.004 and 0.0008 per cent, respectively. Nitika et
al. (2008) reported that the calcium, phosphorus and iron content in five wheat varieties were
ranged from 40 to 58, 341 to 369.0 and 7.47 to 10.2 mg/100g, respectively.
Awadelkareem et al. (2009) analysed and reported that sorghum flour had 6.77 per
cent moisture, 10.02 per cent protein, 2.84 per cent fat, 1.54 per cent ash and 1.72 per cent
crude fibre. It was also reported that the phosphorus content was 314.15mg/100g, calcium
3.33mg/100g, iron 11.32mg/100g and in vitro protein digestibility of Sudanese and Indian
cultivars of sorghum were 49.25 and 55.85 per cent, respectively. USDA (2009) reported that
sorghum flour had 9.2 per cent moisture, 12.4 per cent protein, 3.6 per cent fat, 1.7 per cent
ash and 6.9 per cent crude fibre. Preston (2010) reported 11.0 per cent moisture, 2.0 per cent
ash, 3.1 per cent fat, 11.0 per cent protein and 3.0 per cent crude fibre content in sorghum
flour.
Gulzar et al. (2010) reported that different wheat varieties contained 10.17 to 10.57
per cent moisture, 0.60 to 1.43 per cent ash, 1.18 to 1.43 per cent fat, 0.10 to 0.15 per cent
fiber, 10.30 to 11.72 per cent crude protein and 75.68 to 76.53 per cent carbohydrates. The
wet and dry gluten content ranged from 24.30 to 30.06 per cent and 8.40 to 10.40 per cent,
respectively. Dhore (2011) reported that sorghum flour contained 11.25 per cent moisture,
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8.50 per cent protein, 1.62 per cent ash, 2.95 per cent fat and 72.80 per cent carbohydrates and
soybean flour contained 8.20 per cent moisture, 43.2 per cent protein, 4.50 per cent ash, 19.4
per cent fat and 20.80 per cent carbohydrates.
Rehman et al. (2011) evaluated five new Bangladeshi wheat varieties and found that
moisture content varied from 8.10 to 9.17 per cent, ash from 1.8 to 2.16 per cent, fiber from
1.93 to 2.1 per cent, crude protein from 9.10 to 10.01 per cent, the fat content from 1.0 to 1.8
per cent. The starch content ranged from 67.5 to 69.5 per cent, reducing sugars from 5.33 to
8.66 per cent and free sugar from 41.5 to 47.5 per cent. Yadav et al. (2011) reported that
wheat flour contained carbohydrate 78.10 per cent, protein 14.70 per cent, fat 2.10 per cent
and minerals 2.10 per cent.
Phattanakulkaewmorie et al. (2011) reported that sorghum flour contained 8.38 per
cent protein, 11.48 per cent moisture, 1.34 per cent ash and 3.20 per cent fat. Tizazu et al.
2011 found that calcium, iron and zinc content were 17.09, 8.2 and 1.86mg/100g, respectively
in sorghum flour. Gamal et al. (2012) reported higher amount of iron, zinc and magnesium in
wheat bran (10.6, 7.3 and 61.10mg/100g, respectively) and lower in wheat flour (1.30, 0.6
and 20.0 mg/100g, respectively).
Mallick et al. (2013) evaluated the protein, fat and carbohydrate content in the grains
of ten Indian wheat varieties. They found that protein content ranged from 10.71 to 12.83 per
cent, fat from 1.27 to 1.71 per cent, total soluble sugars from 3.01 to 5.80 per cent, reducing
sugars from 2.25 to 3.32 per cent and starch from 66.15 to 74.30 per cent. The iron content
was in the range of 3.82 to 4.45 per cent, zinc was in the range of 2.50 to 3.95 mg/100g,
phytic acid 0.35 to 1.60 mg/100g and phenolic content 3.36 to 8.63 mg/100g.
Rakhi and Punia (2013) analysed the chemical composition of four wheat varieties
and found that moisture content ranged from 10.90 to 11.76 per cent, protein 9.73 to 10.37 per
cent, crude fiber 1.56 to 2.16 per cent, crude fat 1.23 to 2.10 per cent and ash 1.52 to 1.67 per
cent. The iron content ranged from 4.26 to 5.66 mg/100g, zinc 2.20 to 3.57 mg/100g and
magnesium 132.50 to 152.80 mg/100g. The in-vitro protein and starch digestibility ranged
from 54.39 to 62.31 per cent and 34.37 to 39.78 mg maltose released/g meal, respectively.
The phytic acid content ranged from 206.71 to 240.10 mg/100g and polyphenol 487.16 to
502.33mg/100g in wheat varieties.
Parmar (2014) analysed the newly released wheat varieties and reported that crude
protein ranged from 12.36 to 12.51 per cent, fat 2.41 to 2.56 per cent and crude fibre 1.74 to
2.46 per cent. The phytic acid content ranged from 234.5 to 253.9 mg/100g and polyphenols
307.56 to 338.4 mg/100g. The in vitro protein and starch digestibility ranged from 68.02 to
71.60 per cent and 36.40 to 36.74 mg maltose released/g meal, respectively.
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blends
2.3.1 Organoleptic acceptability of value-added products
Sangwan (2002) prepared composite flour biscuits (wheat-soya-sorghum flour) which
were acceptable in terms of colour, texture and taste. Singh (2003) developed nankhatai, sev,
and popped pearl millet ladoo 50 per cent processed pearl millet and 50 per cent
chickpea/soybean flour found them acceptable on the basis of organoleptic evaluation. Hooda
and Jood (2005) prepared biscuits from the flour blends containing different proportions (0, 5,
10, 15 and 20%) of raw, soaked and germinated fenugreek seed flour. It was reported that the
thickness of fenugreek supplemented biscuits increased, whereas width and spread ratio of
biscuits decreased with increasing levels of supplementation with fenugreek flour. The
sensory results indicated that a maximum of 10 per cent fenugreek flour can be incorporated
to prepare acceptable quality biscuits.
Bashir et al. (2006) made cake and biscuit by replacement of white flours with
linseed flour at 5, 10, 15, 20 and 25 per cent level. The developed products were analyzed for
different sensory attributes like colour, texture, taste, flavour and overall acceptability. It was
reported that products prepared by adding 10 to 20 per cent level of linseed flour were found
acceptable in terms of good taste. Regarding physical properties, the average thickness
increased and width of cookies decreased as the amount of linseed flour in composite flour
was increased thereby resulting in decrease in spread ratio.
Hussain et al. (2006) studied the physical and sensory attributes of flaxseed flour
supplemented cookies. Cookies were prepared from composite flour containing full fat
flaxseed flour at different levels i.e. 5, 10, 15, 20, 25 and 30 per cent, respectively. Cookies
prepared without flaxseed flour were kept as control. The mean overall acceptability scores of
cookies decreased with increasing levels of flaxseed flour supplementation. Colour and
crispiness of cookies showed a declining trend as compared to flavour and texture of cookies.
Cookies containing 20 per cent and lower level of the full fat flaxseed flour were found highly
acceptable. Significant reduction in the spread ratio of cookies was observed with increase in
supplementation level of flaxseed flour.
Mahmoodi (2008) studied the effects of soy-fortification on the sensory and
rheological properties of bread. Ground defatted soy flour was blended with wheat flour at 3,
7 and 12 per cent levels. The organoleptic characteristics of soy-fortified wheat breads were
carried out by taste panel. The organoleptic characteristics score such as bendability,
appearance, flavour, taste, crust texture and overall acceptability of bread containing 3 per
cent defatted soy flour was found highest followed by 7 per cent level of substitution. It was
concluded that adding 3 per cent or 7 per cent defatted soy flour actually gives as good a loaf
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of bread as the 100 per cent wheat bread with higher nutritional quality and acceptable
consumer attitude with better rheological and sensory characteristics.
Dhore (2011) reported that chakli fortified with 20 per cent soybean flour and
sorghum flour was organoleptically acceptable. Ndife et al. (2011) studied the use of whole
wheat and soybean flour blends in the production of functional breads and reported that a
substitution of 10 per cent soy flour into wheat flour gave the bread with the best overall
quality acceptability. Eneji et al. (2012) reported that organoleptically acceptable bread and
cake can be developed with 10 per cent and up to 20 per cent beniseed substitution,
respectively. It was thus concluded that a healthy and nutritious snack could be produced
from wheat and beniseed composite flours.
Bharti (2013) studied that the effect of supplementation of full-fat soy flour on
sensory and nutritional quality of baked products. i.e. breads and buns. Breads and buns were
developed by supplementation of 20 per cent full-fat soy flour in standard recipe of baked
products. It was reported that soy flour supplemented bread and buns had higher overall
acceptability scores than 10 per cent wheat flour bread and buns, and were relished by people
of different age groups
Chandel (2014) developed various products like bread, biscuits, ladoo, chapatti,
matar and sev from the blends containing different proportions (10, 20, 30 and 40%) of
linseed flour and evaluated them for their physical and sensory characteristics. It was reported
that thickness of linseed flour supplemented biscuits increased whereas width and spread ratio
of biscuits decreased with increasing the level of linseed flour. Among the developed
products, products with 30 per cent linseed flour supplemention were found most acceptable
in terms of organoleptic characteristics.
2.3.1 Nutrient composition of value-added products
Singh et al. (2000) prepared soy fortified biscuits and reported that addition of 20 per
cent defatted soy flour increased the protein, ash and total soluble sugar contents of biscuits.
The in vitro protein digestibility of biscuits also increased considerably. Gupta (2001)
reported increase in moisture, protein, fat and ash content while total carbohydrate and crude
fibre content decreased significantly in legume supplemented biscuits. Total soluble sugar and
non-reducing sugar contents increased at 20 and 30 per cent supplementation levels.
Naikare (2003) prepared cookies from 40 per cent wheat flour blended with 60 per
cent malted sorghum flour and reported that it was found nutritionally superior as compared
to control. Bread prepared from 15 per cent sorghum blended with 85 per cent maida had
most desirable characteristics as compared to white bread. The supplemented bread had
higher protein (14.8%), crude fat (4.9%), crude fibre (1.6%), calcium (42 mg/100g) and iron
(3.4 mg/100g) than control.
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Hooda and Jood (2005) developed biscuits from the blends containing different
proportions (0, 5, 10, 15 and 20%) of raw, soaked and germinated fenugreek seed flour and
evaluated their nutritional characteristics. It was reported that biscuits prepared from addition
of raw, soaked and germinated fenugreek flour (at 10% level) to wheat flour increased the
contents of protein (10.5, 10.4 and 11.0%, respectively), lysine (2.15, 2.20 and 2.25 g/100g
protein, respectively), dietary fibre (12.7, 11.3 and 10.9%, respectively), total calcium (58.3,
57.1 and 57.7 mg/100g, respectively) and total iron (7.40, 7.26 ad 7.36 mg/100g,
respectively). Rachna, (2006) reported that sev prepared by incorporating 10 per cent
Moringa oleifera pods powder contained 6.72 per cent moisture, 21.97 per cent crude protein,
21.65 per cent fat, 3.65 per cent ash and 2.57 per cent of crude fiber content. The
supplemented sev were found to have found as 87.35, 148.81, 5.86, 3.86 and 752.26 mg/100g
of Ca, P, Fe, Zn and K, respectively.
Ayo et al. (2007) developed biscuits from wheat (WF) and soybean flour (SBF)
blends (100:00, 95:05, 90:10, 85:15, 80:20 and 70:30). It was reported that the weight and
break strength of the composite biscuits decreased from 11.61 to 8.81 per cent, and 2.11 to
1.13 per cent, respectively, while the spread ratio increased from 4.74 to 6.43 with increase in
the level of soybean flour in the blend ( 0 to 30%). Further it was reported that the protein, fat
and energy content of the biscuits increased from 5.0 to 14.19 per cent, 14.80 to 24.01 per
cent and 422.34 to 476.42 Kcal/g, while the moisture, ash and carbohydrate content decreased
from 2.9 to 1.56, 9.79 to 9.35 and 67.51 to 50.89 per cent, respectively, with the increase in
the soybean flour in the blend (0 to 30%). However there was decrease in the in-vitro starch
and protein digestibility of the biscuits.
Rani et al. (2008) developed bread, biscuit and cake using 100 % whole wheat flour
(WWF) (Type-I) and 85 per cent WWF + 15 per cent soy flour (SF) (Type-II). It was reported
that incorporation of SF in the recipes significantly increased the protein, fat, crude fibre, ash,
total dietary fibre, total sugar, calcium, phosphorus, iron and zinc contents of bread, biscuit
and cake. It was reported that 32 to 33 per cent increase in protein content of Type-II bread
and biscuits and 17 per cent increase in protein content of Type-II cake compared to control.
Mahmoodi (2008) also reported that the ash and protein contents of 3 per cent and 7 per cent
wheat–soy bread blends was significantly higher than that of control
Desai et al. (2010) developed cakes from various blends of wheat flour and malted
ragi flour (80:20, 60:40, 50:50, 40:60 and 30:70) and reported value added cake had
significantly higher contents of calcium, iron, phosphorus and crude fibre as compared to the
control cake (100% wheat flour). Nicole et al. (2010) also reported that porridge flours
developed from sorghum-maize-soy blends had higher content of protein, energy, zinc,
magnesium and phosphorus than control.
11
Dhore (2011) reported that the recipe chakli prepared by adding soyabean flour in
sorghum flour at 0, 10, 20 and 30 per cent levels resulted in improvement in nutritive value of
product. The protein of developed products increased from 13.5 to 23.36g/100g , fat content
increased from 47.03 to 53.32g/100g, carbohydrate content decreased from 77.48 to
61.70g/100g and calorie content increased from 787.97 to 812.22 Kcal, respectively with the
increasing level of soybean flour.
Ugwuona et al (2012) reported that cakes developed from wheat, soybean and
cassava flour were organoleptically acceptable and were nutritionally superior to wheat flour
cake (control). Similarly Eneji et al. (2012) reported that proximate composition, mineral
contents, vitamin A and vitamin C content of the bread and cake developed from
wheat/beniseed flour blends increased with increase in beniseed flour substitution levels.
Bharti (2013) developed baked products, i.e., breads and buns with supplementation
of 20% full-fat soy flour in standard recipe. The nutritive profile of value added soy flour
supplemented baked products revealed that energy, protein, fat, iron and calcium contents
increased by 43, 35.5, 80.4, 51.8 and 59.4 per cent, respectively while there was decrease in
carbohydrate content.
Sangwan and Dahiya (2013) reported that the protein, crude fat, crude fibre and ash
content of soybean and wheat sorghum soybean composite flours and their biscuits was
significantly higher while their carbohydrate and starch contents were significantly lower than
control (100% wheat flour). The mean energy content of wheat- sorghum- soybean composite
flour biscuits (515.28 Kcal/100g) was significantly higher than that of control biscuits at a
marginally higher cost.
Chandel (2014) developed organoleptically acceptable products like bread, biscuits,
ladoo, chapatti, matar and sev from the flour blends containing different proportions (10, 20,
30 and 40%) of linseed flour. It was reported that linseed flour supplemented products
exhibited significantly higher contents of protein, fat, crude fibre, ash, total calcium,
magnesium, phosphorus iron and zinc.
Increase in fat acidity during storage could be attributed to the hydrolysis of
triglycerides resulting in formation of free fatty acids which increase the fat acidity (Kapoor
and Kapoor, 1990). Goyal and Gujral (1992) reported that millet based biscuits, cookies and
crackers were widely consumed and had a relatively long shelf-life and good eating quality.
On the contrary it was reported that millet based bakery products viz., bread and cakes were
characterized by a relatively short shelf-life and their deterioration was caused by a fast
developing staling process (Fik and Surowka, 2002).
Gursu et al. (1997) reported that biscuits developed from wheat flour fortified with 2
per cent full fat or defatted soy flour had the best organoleptic acceptability and shelf-life.
12
Singh et al. (2000) studied shelf-life of control and soy biscuits. It was reported that
during storage, moisture content, peroxide value and free fatty acid content of biscuits
increased whereas hardness, crispness and overall acceptability score of biscuit decreased
gradually. Biscuits packed in polypropylene bags could be stored for 45 days under ambient
condition.
Dhaka (2001) reported that overall acceptability scores of sev prepared from chickpea
flour was in ‘liked moderately’ category at 30 th day of storage. Supraja (2001) reported that
nutritious ladoo made from wheat and bengal gram flour were organoleptically acceptable up
to 45 days.
Dhaka (2001) found fat acidity of wheat bran added products were in range of 32.12
to 89.46 mg KOH/100g and of chickpea seed coat added products were in the range of 31.96
to 91.35 mg KOH/100g during 30 days of storage. Supraja (2001) reported a significant
increase in the peroxide value, fat acidity and free fatty acids in nutritious ladoo and besan
burfi during 45 days storage.
Hooda (2002) reported that supplemented (wheat, finger millet, jowar, soyflour and
corn flour) biscuits and control biscuits could be stored safely in polythene bags without any
adverse changes in the organoleptic traits upto 60 days at room temperature. High fibre
biscuits substituted with 20 and 30 per cent wheat bran, packed in 100 gauge polypropylene
pouches had a shelf-life of about 3 months at ambient condition (Tiku et al., 2003).
Singh (2003) reported that biscuits prepared from 50 % blanched pearl millet flour
and 50 % soy bean flour remained acceptable upto 90 days of storage and mean organoleptic
scores for colour, appearance, aroma, texture and taste of biscuits were liked moderately by
the panelists upto 60 day of storage.
Hooda and Jood (2005) reported that control and supplemented biscuits can be stored
safely in polyethylene bags at room temperature for 30 days without any adverse changes in
the organoleptic traits.
Mehta et al. (2005) found that fungal and mould counts were very low at initial stages
of storage of galgal peel candy but with the advancement of storage, little increase was
recorded.
Pebam (2010) prepared four different types of aonla candy and reported that there
was no bacteria on 0 day in the candies but rapid increase in bacterial count was observed at
45 days of storage.
Chaudhary (2011) developed biscuits from wheat, ragi and oat composite flours and
reported that supplemented biscuits can be stored upto 30 days without significant change in
organoleptic acceptability.
13
Sangwan and Dahiya (2013) reported that the supplemented and control biscuits had
good keeping quality and could be stored in polythene bags without any adverse changes in
their organoleptic traits upto 60 days at room temperature.
Chandel (2014) reported that control and linseed supplemented biscuits were found
acceptable upto 30 days of storage. Whereas, control and supplemented ladoo, matar and sev
could be stored upto 15, 30 and 45 days, respectively without any significant change in
organoleptic acceptability and also reported that fat acidity content of control and linseed
supplemented bread, biscuits, ladoo, matar and sev increased during storage period but fat
acidity content did not exceed the acceptable level during 30 days of storage.
14
CHAPTER-III
MATERIAL AND METHODS
The present investigation ‘Nutritional evaluation of wheat (Triticum aestivum)

varieties and development of value added products using wheat-sorghum-soybean flour
blends’ was carried out in the Department of Foods and Nutrition, I.C. College of Home
Science, CCS Haryana Agricultural University, Hisar.
This chapter contains relevant information pertaining to the research design and
methodological steps used for the present investigation. The research procedures to achieve
the objectives has been distinctly described under the following headings and sub-headings:
3.1 Procurement of raw material
3.2 Physico-chemical properties
3.2.1 Grain
3.2 1.1 Grain color
3.2.2.2 Grain hardness
3.2.3.3 1000 kernel weight
3.2.2 Flour
3.2.2.1 Flour colour
3.2.2.2 Water absorption capacity
3.2.2.3 Sedimentation value
3.2.2.4 Gluten content
3.3.1 Proximate composition
3.3.1.1 Moisture
3.3.1.2 Crude protein
3.3.1.3 Fat
3.3.1.4 Crude fibre
3.3.1.5 Ash
3.3.2 Carbohydrates
3.3.2.1 Sugars
3.3.2.1.1 Total soluble sugars
3.3.2.1.2 Reducing sugars
3.3.2.1.3 Non-reducing sugars
3.3.2.2 Starch
3.3.3 Minerals
3.3.3.1 Total minerals (Calcium, iron, magnesium, zinc and phosphorus)
3.3.3.2 Available minerals (Calcium, iron and zinc))
15
3.3.4 In vitro digestibility
3.3.4.1 In vitro starch digestibility
3.3.4.2 In vitro protein digestibility
3.3.5 Antinutritional factors
3.3.5.1 Phytic acid
3.3.5.2 Polyphenols
3.4 Development of value added products from wheat, sorghum and soybean flour blends
3.4.1 Bakery Products
3.4.1.1 Biscuit
3.4.1.1.1 Physical characteristics of biscuits
3.4.1.2 Cake
3.4.2 Traditional Product
3.4.2.1 Ladoo
3.4.3 Extruded Product
3.4.3.1 Sev
3.5 Organoleptic evaluation of value added products
3.6 Nutritional evaluation of most acceptable ratio of biscuit, cake, ladoo and sev
developed from wheat, sorghum and soybean flour blends
3.7 Shelf life studies of storable value added products
3.7.1 Organoleptic evaluation
3.7.2 Fat Acidity
3.7.3 Peroxide value
3.7.4 Total bacterial count
3.8 Statistical analysis
3.1 Procurement of raw material
Seeds of wheat (Triticum aestivum, WH-1129, HD-2967 and C-306), and (Sorghum
vulgare, HJ-541) used in this study were procured in a single lot from the breeders,
Department of Genetics and Plant Breeding, CCS Haryana Agricultural University, Hisar.
Soybean (Glycine max) flour along with other ingredients required for the development of
value added products were purchased from the local market of Hisar.
The wheat and sorghum grains were ground in an electric grinder (Cyclotec, M/s
Tecator, Hoganas, Sweden) and flours thus obtained were sieved through a 60 mesh sieve and
packed in airtight plastic containers for further analysis.
16
3.2 Physico-chemical properties
3.2.1 Grain
3.2.1.1 Grain colour : Colour of the wheat varieties was observed visually.
3.2.1.2 Grain hardness
It was measured by pressing 10 average sized well fitted grains under the grain
hardness tester (Manufactured by Kiya Seisakusho Ltd., Japan). Force was applied to crush
grain by turning the knob. The force in Kg displayed on dial at the time of crushing the grain
was noted.
3.2.1.3 Thousand kernel weight
Thousand kernel weight was determined according to AACC (2000) method: 100
wheat grains were counted and weighed in electronic analytical balance. This was repeated
four times and then the four values obtained were averaged and multiplied by ten to get
thousand kernel weight.
3.2.2 Flour
3.2.2.1 Flour color: Colour of the wheat, sorghum and soybean flours was observed visually.
3.2.2.2 Water absorption capacity
The water absorption capacity was determined by the method of Singh and Singh
(1991). A sample of 3 g was mixed with 25 ml distilled water and placed in pre-weighed
centrifuge tubes. The tubes were stirred using vortex mixer. Samples were then allowed to
stand at 30C in a water bath for 30 min. The content was then centrifuged for 25 minutes at
3000 rpm for 30 min interval. The supernatant was removed and its volume was recorded.
Water absorption capacity was expressed as the number of grams of water absorbed per gram
of sample.
3.2.2.3 Sedimentation value
Reagents: Lactic acid –sodium dodecyl sulphate (SDS) solution was prepared by
dissolving 20 g SDS in 1 litre of distilled water, 20 ml of stock dilute lactic acid was added to
it (1 part by volume of 88% lactic acid + 8 part by volume of distilled water).
Procedure
Sedimentation value in flours was determined according to procedure given by Mishra
et al. (1998). A weighed sample (5 g) was transferred into 100 ml stoppered graduated
cylinder. Distilled water (50 ml) was added to it and cylinder shaken horizontally i.e. left-
right, for time specified in table and then kept for few minutes. After this lactic-acid-sodium
dodecyl sulphate (SDS) solution (50 ml) was added and again mixed. The volume of
sediments left was noted after 5 min and was reported as sedimentation value (ml).
17
3.2.2.4 Gluten content
AACC method (2000) was used for wet gluten estimation. Weighed sample (25 g)
was transferred into a clean dry mixing bowl and 13.5 ml water was added. The contents were
made to a stiff dough ball. The dough ball was dipped into water for half an hour and then
washed with hands under the tap water until free from starch. The gluten thus obtained was
weighed and then expressed in percentage wet gluten. This was then dried in an oven (100°C)
and weighed. Results were reported as per cent dry gluten.
Wt. of moist gluten
Wet gluten (%) = ––––––––––––––––––– × 100
Wt. of sample taken
Wt. of dry gluten

Dry gluten (%) = ––––––––––––––––––– × 100
Wt. of sample taken

3.3.1 Proximate composition:
3.3.1.1 Moisture
Moisture content was determined by employing the standard method of analysis
(AOAC, 2000).
Procedure
Five gram sample was weighed in a petri-dish and dried in oven at 105 0C for 6 h. The
sample was reweighed after cooling it in a dessicator. Moisture content was calculated by
using following formula:
Loss in weight (g)
Moisture (%) = –––––––––––––––––––––– × 100
Weight of sample (g)
3.3.1.2 Crude protein

Crude protein was estimated by standard method of analysis (AOAC, 2000), using
KEL PLUS Automatic Nitrogen Estimation System. A factor of 6.25 was applied to convert
the amount of nitrogen to crude protein in pulses and a factor of 5.7 was used for cereals and
millets.
Reagents
i) Hydrochloric acid (0.01N)
ii) Boric acid solution (4%): Dissolved 40 g of boric acid in distilled water and diluted to
one litre.
iii) Sodium hydroxide solution (40%): Dissolved 400 g of carbonate free sodium hydroxide
(NaOH) in distilled water and diluted to one litre.
iv) Digestion mixture : K2SO4 : CuSO4 (5 : 1)
18
v) Mixed indicator solution: 0.5 g of bromocresol green and 0.1 g methyl red was taken
and dissolved in 100 ml 95 per cent ethanol and the solution was adjusted with drops of
dilute NaoH to bluish purple colour.
Procedure
Digestion
The temperature of digestion system was set to 420 0C in the controller. The samples
and chemicals were prepared. The digestion tubes with samples + sulphuric acid + digestion
mixture (3 g) were placed in insert rack and then the manifold was placed over the tubes. The
insert rack + manifold were then loaded in the digestion block. The water connection was
opened. After one to two hour the rack was removed and it was noted whether all the samples
got digested. If not, the tubes were replaced in the block and were left for another 15 minutes.
The end point of digestion was appearance of bluish green colour and flames got reduced.
After digestion, the insert rack was removed from the block and was placed in the cooling
stand. It was removed slowly after 15 min till the tubes got cooled. Then finally, the water
connection was closed. Now, the samples were ready for distillation.
Distillation
Firstly, the macro tube containing the digested samples was loaded in the space
provided in the apparatus. One empty conical flask was put on the receiver side and ran the
programme of the equipment. Boric acid (20 ml) automatically dropped into the conical flask.
This was pink in colour initially. Then 40 ml of 40 per cent NaOH in auto mode was added
slowly in the order of 10 ml each time (till the colour in the test tube changed from bluish
green to brown precipitate). Then the process was set. After 6 min, the colour of contents in
the conical flask changed from pink to green. This was the end point of distillation of the
sample. The flask was taken out for titration.
Titration:
Titrated the above solution with 0.01 N HCl till colour changed from green to
permanent pale pink colour. This was the end point of titration.
14 × Titrant value × Normality of acid
Total N (%) = –––––––––––––––––––––––––––––––––––––– × 100
1000 × sample weight (g)
Where,
Titrant value = Volume of N/100 HCl used for titration.
3.3.1.3 Crude Fat
Crude fat was estimated by employing the standard method of analysis (AOAC,
2000) using the Automatic SOCS plus Solvent Extraction System.
Procedure:
Washed the fat extraction beakers thoroughly and dried them in hot air oven at 60 0C.
Took the weight of empty beakers. Five gram of moisture free sample was transferred into a
19
pre-weighed extraction thimble dried overnight. The thimble holder along with the sample
was kept into the fat extraction beaker. Took required quantity (100 ml) of petroleum ether
(boiling point 60-800C) into the beaker. Loaded the beakers into the system and set
temperature 900C (according to boiling point of solvent) in the controller. The extraction was
carried out for one hour at 90 0C. After the completion of extraction period, the temperature
was raised to 1100C, closed the stopper in order to collect the solvent in the solvent
compartment. Removed the beaker along with the fat and kept in hot air oven at 60 0C
temperature, till a constant weight was obtained. The beaker was weighed after cooling it in a
dessicator.
W2 – W1
Fat (%) = ––––––– × 100
W
Where,
W = Weight of sample (g)
W1 = Weight of empty beaker
W2 = Weight of beaker with fat
3.3.1.4 Crude fibre
The crude fibre was estimated by employing the standard method of analysis (AOAC,
2000) using Automatic Fibra plus system.
Reagents:
(i) Sulphuric acid stock solution (10%) v/v: Diluted 55 ml concentrated sulphuric acid to
one litre.
(ii) Sulphuric acid working solution (1.25%): Diluted 125 ml of stock solution to one litre.
(iii) Sodium hydroxide stock solution (10%) w/v: Dissolved 100 g of NaOH in distilled
water and diluted to one litre.
(iv) Sodium hydroxide working solution (1.25%): Diluted 125 ml stock solution to one litre
with distilled water.
(v) Antifoam (2%) :Silicon in CCl4
Procedure:
One gram fat free oven dried sample was put in one litre tall beaker and 200 ml 1.25
per cent H2SO4 and a few drops of antifoam were added. Then it was heated to boiling in the
crude fiber apparatus and kept the solution boiling for 30 min under bulb condenser. Beaker
was rotated occasionally to mix the contents and particles were then filtered through Buchner
funnel and the sample was washed back into the tall beaker with 200 ml NaOH (1.25%). It
was again brought to boiling point and boiled for exactly 30 min. All the insoluble matter was
transferred to the sintered crucibles by means of boiling water till acid free. It was washed
twice with alcohol followed by thrice times washing with acetone and dried at 100°C to
20
constant weight. The crucibles was put in a muffle furnace at 550°C for 1 h and then colled in
a dessicator and reweighed.
W2 – W3
Crude fibre (%) = –––––––––– × 100
W1
Where,
W1 = Weight of sample (g)
W2 = Weight of insoluble matter (wt. of crucible + insoluble matter– wt. of crucible)
W3 = Weight of ash (wt. of crucible + wt. of ash – wt. of crucible)
3.3.1.5 Ash
Ash in the sample was estimated by employing the standard method of analysis
(AOAC, 2000).
Procedure
Five g of oven dried sample was weighed in a weighed silica crucible. It was ignited
till no charred particles remained in the crucible. Then the crucible was put in muffle furnace
(5500C) for 5-6 hours until a white ash was obtained. Then crucible was cooled in a dessicator
and weighed. The loss in weight represented the organic matter and residue being the ash
content which was calculated using the following formula:
Weight (g) of ash
Ash (%) = ––––––––––––––––––––– × 100
Weight (g) of sample
3.3.2 Carbohydrates
3.3.2.1 Sugars
Amount of total carbohydrate was calculated from the sum of moisture, crude protein,
crude fat, ash and crude fibre and lastly subtracting it from 100.
Total soluble sugars other than the starch were extracted according to the procedure
of Cerning and Guilbot (1973).
Twenty five ml ethanol (80 %) was added to 0.5 g sample in a round bottomed flask.
The flask was connected to a condenser and kept on a heating mantle for 30 mins with
occasional stirring. The extract was cooled, centrifuged at 8000 rpm for 15 min and the
supernatant collected. The above procedure was repeated twice, each time extracting the
residue in 25 ml 80 per cent ethanol. The combined extract in the beaker was evaporated to
dryness on a boiling water bath. The residue was dissolved in distilled water and made to 50
ml. The sugar free pellet obtained after centrifugation was used for estimation of starch.
3.3.2.1.1 Total soluble sugars
Total soluble sugars were estimated by the method of Yemm and Willis (1954).
21
Reagents
(i) Standard sugar solution and standard curve : Dissolved 25 mg glucose in water and
made to 100 ml. This solution contained 250 µg glucose per ml. For obtaining the
standard curve, 0.1 ml to 1.0 ml of this solution was used.
(ii) Anthrone Reagent (0.2% anthrone in 70% H2SO4) : This reagent was prepared fresh
daily and allowed to stand for 30 to 40 min before use.
Estimation
Freshly prepared 10 ml anthrone reagent was pipetted in a test tube (150×25) and
chilled in ice cold water. Out of the diluted sugar extract, one ml was taken and was layered
on the anthrone reagent. After cooling for 3-5 mins, the contents were thoroughly mixed,
while still immersed in ice cold water. The contents in the tube were heated vigorously in a
boiling water bath for 10 min and then immediately cooled in cold water. The absorbance was
then read at 625 nm in UV-VIS spectrophotometer against a suitable blank. Amount of sugar
was estimated by referring to the standard curve prepared with glucose. The total soluble
sugars were calculated by the formula:
C x V x 100
Total Soluble Sugars (%) = –––––––––––
W x V1
Where,
C = Concentration of glucose as calculated from the standard curve (µg)
V = Volume of extract made (ml)
W = Weight of sample taken (g)
V1 = Volume of aliquot taken (ml)
3.3.2.1.2 Reducing sugars
Reducing sugars were estimated by the Somogyi’s modified method (Somogyi,
1945).
Reagents
(i) Copper reagent (A): Dissolved 25 g anhydrous sodium carbonate, 25 g potassium
sodium tartarate, 20 g sodium bicarbonate and 200 g anhydrous sodium sulphate in
about 800 ml distilled water and diluted to one litre.
(ii) Copper reagent (B): Dissolved 15 g CuSo4 in 100 ml distilled water containing two
drops of HCl.
(iii) Arsenomolybdate reagent: Dissolved 25 g ammonium molybdate in 450 ml distilled
water by warming. Added 21 ml conc. H 2SO4 with stirring. Three g sodium hydrogen
arsenate dissolved in 25 ml distilled water was added with stirring. The solution was
kept in an incubator at 37 0C for 24 h before use. This reagent was kept in a glass
stoppered brown bottle and stored in refrigerator.
(iv) Copper Reagents: A and B were mixed in the ratio of 25:1 (V/V) before use.
22
(v) Standard sugar solution: Dissolved 25 mg glucose in distilled water and volume was
made to 100 ml. This contained 250 µg glucose/ml.
Estimation
One ml test extract was taken in blood sugar tube graduated at 25 ml. One ml mixed
copper reagent (iv) was added and then heated for 20 min in a boiling water bath. To this one
ml arsenomolybdate reagent was added, mixed thoroughly and the contents diluted to 25 ml.
A stable blue colour appeared quickly which was read at 520 nm against a suitable blank. The
amount of reducing sugar was then determined by referring to the glucose standard curve and
using the following formula:
CxV
Reducing sugar (%) = –––––––––––––– × 100
W x V1 x 1000
Where,
C= Concentration of reducing sugar obtained from the standard curve (µg)
V= Volume of extract made (ml)
W= Weight of sample taken (g)
V1= Volume of aliquot taken (ml)
3.3.2.1.3 Non-Reducing sugars
The amount of non-reducing sugars was calculated as the difference between total
soluble sugars and reducing sugars.
3.3.2.2 Starch
Starch from the sugar free pellet obtained after centrifugation (by method of Cerning
and Guilbolt, 1973) was estimated by the method of Clegg (1956).
Reagent
i) Perchloric acid (52%)
Extraction
Five ml water was added to the residue of test material and while stirring, 6.5 ml of
52 per cent perchloric acid was added. The contents were stirred continuously for 5 min. and
then occasionally for next 15 mintues. To this 20 ml water was added and centrifuged at 8000
rpm for 20 mintues. The supernatant was collected in 100 ml volumetric flask. Five ml of
water was added to the residue and repeated the extraction with 52 per cent perchloric acid
stirring occasionally for next 30 mintues. The contents of the tube were washed into a
volumetric flask containing the first extract. The combined extracts were diluted to 100 ml
with distilled water and filtered, discarding the first 5 ml of the filtrate. A suitable aliquot of
the extract was used for glucose estimation, using anthrone reagent by method of Yemm and
Willis (1954). Starch was calculated using the following formula:
Starch= Glucose x 0.9
23
3.3.3 Minerals
3.3.3.1 Total Minerals:
Acid digestion
To one g ground sample in a 150 ml conical flask, 25-30 ml of diacid mixture
(HNO3 : HClO4 :: 5:1, v/v) was added and kept overnight. The contents were digested by
heating until clear white precipitates settled down at the bottom. The volume was made to 50
ml with double distilled water. The crystals were filtered through Whatman No. 42 filter
paper and used for the determination of total calcium, iron, zinc, magnesium and phosphorus.
Calcium, iron, zinc and magnesium in acid digested samples were determined by
Atomic Absorption Spectrophotometer according to the method of Lindsey and Norwell
(1969).
Reading (conc. µg/ml) × Volume made
Minerals (mg/100g) = –––––––––––––––––––––––––––––––––––––– × 100
Weight of sample (g) × 1000
Estimation of phosphorus
Phosphorus was determined colorimetrically by using the method of Chen et al.
(1956).
Reagents
i. Ascorbic acid (10%)
ii. Ammonium molybdate (2.5%)
iii. Reagent C: 6N H2SO4, water, 2.5 per cent ammonium molybdate and 10 per cent
ascorbic acid were mixed in the ratio of 1:2:1:1 (v/v), respectively. This reagent was
prepared fresh.
iv. Standard phosphorus solution: 0.351 g pure and dry anhydrous monopotassium
dihydrogen orthophosphate was dissolved in a few ml of water and 10 ml 10N H 2SO4.
The volume was made to one litre with water. This stock contained 80 µg P/ml.
v. Working standard phosphorus solution: Twenty five ml stock solution was diluted to
one litre, which served as working standard solution and contained 2 µg P/ml. Two or
three drops of chloroform were added to preserve the solution.
Procedure
Mineral extract (0.1ml, obtained from acid digestion) was pipetted in a test tube and
volume was made to four ml with water. Four ml reagent C was added and mixed well. The
contents were incubated at 37ºC in water bath for 90 minutes. It was removed and allowed to
cool to room temperature and absorbance was read at 720 nm against a suitable blank.
Standard curve was plotted using one to eight µg P.
24
3.3.3.2 Available minerals
Calcium and Zinc availability (in vitro)
Available calcium and zinc in the sample were extracted by method of Kim and
Zemel (1986)
Reagents
i) 0.1% pepsin in 0.1 N HCl.
ii) HCl
iii) NaHCO3
iv) 0.5% pancreatin
v) 5% bile
Procedure:
Two g finely ground sample was taken in a conical flask and 3 ml distilled water was
added to rehydrate it. To this, 20 ml of pepsin solution (0.1% pepsin in 0.1 N HCl) was added.
The pH was adjusted to 1.5 with dilute HCl. The contents were incubated at 37°C in a shaker
cum water bath for an hour. After incubation the pH of the contents was raised to 6.8 with
sodium bicarbonate solution. Then 2.5 ml of suspension containing 0.5% pancreatin and 5%
bile were added and the contents were again incubated at 37°C for an hour in an
environmental shaker. Then the contents were taken out and total volume was made to 50 ml
with distilled water. Contents were then immediately centrifuged at 5000 rpm for 45 min at
5°C. Supernatant were collected and recentrifuged at 2500 rpm for 45 min at 5°C. The
supernatant was filtered through an ashless filter paper (Whatman No. 42) and the filterate
was oven dried, digested in the diacid mixture and proceeded for the estimation of calcium
and zinc by Atomic Absorption Spectrophotometer method (Lindsey and Norwell, 1969).
Iron availability (in vitro)
Extraction: Ionizable iron in the samples was extracted according to the procedure of Rao
and Prabhavati (1978). Two g sample was mixed with 25 ml pepsin HCl (0.5% pepsin in 0.1
N HCl) in a conical flask. The pH of the mixture was adjusted to 1.35 with HCl and incubated
at 37°C for 90 min in an environmental shaker. After incubation, pH was adjusted to 7.5 with
NaOH and again incubated at 37°C in an environmental shaker for 90 min. Contents of the
flask were centrifuged at 9000 rpm for 30 min and the supernatant was filtered through
Whatman No. 42 filter paper. The filtrate was used for determination of ionizable iron.
Ionizable iron
Free form of iron in the filtrate which reacts with α’, α’-dipyridyl was determined as
described by AOAC (2000).
Reagents:
i) α’, α’-dipyridyl solution: Dissolved 0.1 g dipyridyl in water and made the volume to 100
ml.
25
ii) Hydroxylamine hydrochloric acid (10%)
iii) Acetate buffer solution: Dissolved 8.3 g anhydrous sodium acetate (dried at 100°C) in
water, added 12 ml acetic acid and made the volume to 100 ml with water.
iv) HCl
v) Iron standard solution (0.01 mg irom/ml): Dissolved 3.512 g Fe(NH 4)2H2SO4.6H2O in
water, added two drops of HCl and made to 500 ml with water. Ten ml of the solution was
further diluted with water and made to 500 ml. This solution contained 0.01 mg iron per
ml.
Estimation: Ten ml filtrate was taken in 25 ml volumetric flask and one ml 10%
hydroxylamine hydrochloride solution was added. Then five ml acetate buffer solution was
added, the contents were mixed and then one ml dipyridyl solution was added. The volume
was made to 25 ml with water and the contents were mixed well. The colour intensity was
read at 510 nm.
For plotting a standard curve 10 to 15 ml of iron standard were taken in 100 ml
volumetric flask, added 2.0 ml of HCl to each and made the volume to 100 ml with water.
Blank was also prepared in similar manner. Ten ml of each of these solutions were taken in 25
ml volumetric flask and proceeded as mentioned above. 0.135 OD corresponded to 25 µg iron.
In vitro starch digestibility was assessed by the method of (Singh et al., 1982).
Reagents
(i) Pancreatic amylase: Twenty mg pancreatic amylase was dissolved in 50 ml 0.2 M
phosphate buffer (pH 6.9).
(ii) 0.2 M Disodium hydrogen phosphate: Dissolved 35.39 g disodium hydrogen phosphate
in distilled water and volume was made to one litre.
(iii) 0.2 M Potassium dihydrogen phosphate: Dissolved 27.28 g potassium dihydrogen
phosphate in distilled water and volume was made to one litre.
(iv) 0.2 M Phosphate buffer (pH 6.9): Added 50 ml of 0.2 M (27.28 g/litre) Potassium
dihydrogen phosphate to 46.8 ml of 0.2 M (35.59 g/litre) disodium hydrogen phosphate
and volume was made upto 200 ml.
(v) Dinitrosalicylic reagent: 3,5-dinitrosalicylic acid (10 g), sodium potassium tartarate
(300 g) and sodium hydroxide (16 g) were dissolved in carbon dioxide free water and
volume was made to 1 litre. The reagent was stored in brown bottle and protected from
carbon dioxide.
(vi) Standard maltose solution: 100 mg Maltose monohydrate was dissolved in distilled water
and volume was made up to 100 ml.
26
Estimation
Fifty mg defatted sample was dispersed in 1.0 ml of 0.2 M phosphate buffer (pH 6.9),
0.5 ml of pancreatic amylase was added to sample suspension and incubated in water bath at
370C for 2 hours with occasional shaking of test tubes. After incubation, 2 ml of
dinitrosalicylic reagent was added quickly and the mixture was heated for 5 minutes in a
boiling water bath. After cooling, the solution was made to 25 ml with distilled water and
filtered through an ordinary filter.A absorbance was measured at 550 nm.
A blank was run simultaneously by incubating the sample without enzyme.
Dinitrosalicylic reagent was added before addition of the enzyme solution. Maltose was used
as standard and values were expressed as mg maltose released/g defatted sample. Standard
curve was prepared by taking 0.2 to 1.0 mg maltose released per gram sample from a standard
maltose solution. The starch digestibility was calculated as:
Concentration from graph (mg)
In vitro starch digestibility = ––––––––––––––––––––––––––––
Weight of sample (g)

In vitro protein digestibility was determined by the modified method of Mertz et al.
(1983).
Reagents
i) Pepsin reagent: 0.1 M KH2PO4 (pH 2.0) containing 0.2 % pepsin; 13.6 g potassium
dihydrogen phosphate was dissolved in 1 litre of water, pH of the solution was adjusted
to 2.0 and then 2 g pepsin was dissolved in the buffer.
ii) TCA (50 %): 50 g Trichloroacetic acid was dissolved in water and volume was made to
100 ml.
Procedure
250 mg of sample was weighed and transferred to a centrifuge tube. To it 20 ml of
pepsin reagent was added. The tube was stoppered and arranged in a shaker-incubator
maintaining the water temperature at 37 C for 3 hours. Then centrifuge tube was removed and
cooled. 5 ml of TCA (50 %) was added and the contents were centrifuged at 10,000 rpm for
10 mins at room temperature and filtered. Ten ml of aliquot was taken and dried in hot air
oven dried aliquot was digested for nitrogen determination by microkjeldahl method (AOAC,
2000). Digested protein of sample was determined. Protein digestibility was calculated by the
following formula:
Digested protein
Protein digestibility (%) = –––––––––––––––– x 100
Total protein
3.3.5 Anti-nutritional factors
27
3.3.5.1 Phytic acid
Phytic acid content was determined by the method of Davies and Reid (1979).
Reagents
(i) Nitric acid (0.5M): HNO3 69.5 % (15.96 ml) (AR grade, sp. gr.1.42) was diluted to 500
ml with distilled water.
(ii) Ferric ammonium sulphate: Ferric ammonium sulphate (216 mg) was dissolved in
distilled water. To it few drops of HCl were added and volume was made to 500 ml with
distilled water.
(iii) Ammonium thiocyanate: Ammonium thiocyanate (10g) was dissolved in distilled water
and volume was made to 100 ml.
(iv) Iso-amyl alcohol
(v) Sodium phytate: Dissolved 30.54 mg Sodium phytate (5.5 % H 2O, 97 % purity and
containing 12 Na/mole) in 100 ml of 0.5 M HNO 3, which gave a solution containing 20
mg phytic acid in 100 ml or 200 µg phytic acid/ml or 0.2 mg phytic acid/ml.
Extraction
Extracted 500 mg well ground sample, with 20 ml 0.5 M HNO 3 in conical flask for 3
h with continuous shaking on shaker at room temperature. After proper shaking it was filtered
through Whatman No. 1 filter paper. Filtrate was used for estimation of phytic acid.
Procedure
To a test tube, 0.5 ml HNO3 extract was taken in stoppered test tube and volume was
made to 1.4 ml with 0.9 ml water. To it, 1 ml ferric ammonium sulphate solution wad added,
the contents were thoroughly mixed and placed in boiling water bath for 20 min. Immediately
the tubes were cooled to room temperature under running tap water. Five ml iso-amyl alcohol
was added to it, the contents were mixed vigorously and to it, 0.1 ml ammonium thiocyanate
solution was added. The tubes were shaken well and centrifuged at 3000 rpm for 10 min.
Colour intensity in the alcohol was read exactly after 15 min of addition of ammonium
thiocyanate at 465 nm against iso-amyl alcohol blank.
For plotting a standard curve, 0.2 to 1.2 ml standard sodium phytate solution
containing 40-240 µg phytic acid was taken and made volume to 1.4 ml with water. (0.412
OD corresponded to 180 µg phytic acid).
The phytic acid was calculated by the formula:
M x V x 100
Phytic acid (mg/100g) = –––––––––––––––
W x V1 x 1000
Where,
M = Concentration of sample for graph
V = Volume of extract made
W = Weight of sample
28
V1 = Volume of aliquot taken
3.7.2 Polyphenols
Total polyphenols were extracted by the method of Singh and Jambunathan (1981).
Defatted sample (500 mg) was refluxed with 50 ml methanol containing one per cent HCl for
4 h. The extract was concentrated by evaporating methanol on a boiling water bath and
brought its volume to 25 ml with methanol–HCl. The amount of polyphenolic compounds
were estimated as tannic acid equivalent according to Folin-Davis procedure (Swain and
Hills, 1959).
Reagents:
i) Folin-Denis reagent : To 750 ml water, 100 g sodium tungstate, 20 g phosphomolybdic
acid and 50 ml phosphoric acid were added and heated and then refluxed for 2 h. It was
cooled and diluted to one litre.
ii) Tannic acid stock solution : 100 mg of tannic acid was dissolved in distilled water and
volume was made upto one litre. In order to have working standard solution, 20 ml of
stock solution was further diluted to 100 ml with water. This solution contained 20 µg
tannic acid per ml.
iii) Saturated aqueous sodium carbonate solution : Dissolved 35.0 g sodium carbonate in
hot distilled water (70oC to 80oC), cooled and filtered through glass wool and made
volume to 1 litre.
Procedure:
Test solution (1.5 ml) was diluted with distilled water to 8.5 ml in a graduated test
tube. After thorough mixing, added 0.5 ml Folin- Denis reagent and the tubes were well
shaken. Exactly after 3 minutes, one ml of saturated sodium carbonate solution was added and
the tubes were thoroughly shaken again. After an hour, the absorbance was read at 725 nm on
UV- VIS Spectrophotometer-118 using a suitable blank. If the solution was cloudy or
precipitates appeared, it was centrifuged before readings were taken. A standard curve was
plotted by taking 0.5 ml to 4.0 ml working tannic standard solution containing 10 μg to 80 μg
tannic acid.
M ×V×100
Polyphenols (mg/100g) = –––––––––––––
W×V1×1000
Where,
M = Concentration of extract elute obtained from graph
V = Volume made of extract (ml)
W = Weight of the sample (g)
V1 = Volume of extract aliquot taken (ml)
3.4 Development of value added products from wheat, sorghum and soybean flour
blends
29
3.4.1 Bakery products
3.4.1.1 Biscuits: - The biscuits from wheat flour and wheat-sorghum-soybean flour blends
were prepared.
Ingredients:-
Supplementation Wheat Sorghum Soybean Ghee Milk Sugar Sodium Ammonia Baking
level (%) flour flour (g) flour (g) (g) (g) (g) bicarbonate (g) powder
(g) (g) (tsp)
Control(100%WF) 100 - - 70 40 65 5 2 1½
WF : SGF : SBF
60 : 30 : 10 60 30 10 70 40 65 5 2 1½
40 : 40 : 20 40 40 20 70 40 65 5 2 1½
Method
1. Sieved the flour
2. Creamed ghee and sugar
3. Added sodium bicarbonate and ammonia, baking powder and mixed it well with
creamed ghee and sugar.
4. Add flour and milk and mixed well.
5. Placed dough for conditioning for 30 minutes in refrigerator.
6. Kneeded the dough again and rolled it into sheet.
7. Baked at 160°C for about 25 minutes or till brown colour.
After cooling for 30 min, the biscuits were packed and used for evaluation of various physical,
sensory and nutritional characteristics.
3.4.1.1.1 Physical Characteristics of Biscuits
Diameter: To determine the diameter (D), six biscuits were placed edge to edge. The total
diameter of six biscuits was measured in cm by using a ruler. The biscuits were rotated at an
angle of 90° for duplicate reading. This was repeated once more and average diameter was
recorded in centimeter.
Thickness: To determine the thickness (T), six biscuits were placed on top of one another.
The total height was measured in centimeter with the help of ruler. This process was repeated
thrice to get an average value and results were reported in centimeter.
Spread ratio: Spread ratio (D/T) was calculated by dividing the average value of diameter
(D) by average value of thickness (T) of biscuits.
30
3.4.1.2 Cake
Ingredients :-
Supplementation Wheat Sorghum Soybean Butte Milk Baking Sodium Ammoni
level (%) flour (g) flour (g) flour (g) r maid powder bicarbonate a
(g) (ml) (g) (g) (g)
Control(100%WF) 100 - - 80 200 4 1 1
WF : SGF : SBF
60 : 30 : 10 60 30 10 80 200 4 1 1
40 : 40 : 20 40 40 20 80 200 4 1 1
Method
 Sieved flour, sodium bicarbonate and baking powder twice.
 Creamed butter added milk maid, water (10 ml), vanilla essence and mixed well.
 Folded sieved flour and again added small quantity of water if required and mixed well.
 Poured the batter in greased pan and baked at 1600C for 35 min.
3.4.2 Development of value added traditional product
3.4.2.1 Ladoo
Ingredients :-
Supplementation level Wheat flour Sorghum flour Soybean flour Ghee Sugar Gingelly
(%) (g) (g) (g) (g) (g) seeds (g)
Control(100%WF) 100 - - 55 50 30
WF : SGF : SBF
60 : 30 : 10 60 30 10 55 50 30
40 : 40 : 20 40 40 20 55 50 30
Method:
Roasted wheat, sorghum and soybean flours separately in skillet and mixed together.
 Then add roasted and grounded gingelly seeds and ghee.
 Allowed the mixture to cool.
 Added sugar and mixed well and made the ladoos.
3.4.3 Extruded product
3.4.3.1 Sev
Ingredients :-
Supplementation Whea Sorghu Soybea Sal Ajwai Red Turmeri Gara Oil
level (%) t m n t n chilli c m
flour flour flour (g) (g) powde powder masal
(g) (g) (g) r (g) a
(g) (g)
Control(100%WF) 100 - - 4 2 4 2 2 For
frying
WF : SGF : SBF For
60 : 30 : 10 60 30 10 4 2 4 2 2 frying
40 : 40 : 20 40 40 20 4 2 4 2 2 For
frying
31
Method:
1. Sieved flours and added salt, ajwain, turmeric, red chilli powder and baking powder.
2. Added one table spoon oil in flour mixture and mixed water.
3. Made soft dough using water.
4. Made thin sevs of the dough using sev machine directly in hot oil.
5. Fried and broke into small sevs.
3.5 Organoleptic evaluation of value added products
Value added products i.e biscuit, cake, ladoo and sev were subjected to sensory
evaluation with respect to color, appearance, aroma, texture, taste and overall acceptability by
a panel of 10 semi trained judges, using 9 point hedonic scale. On the basis of mean score of
sensory evaluation obtained the most acceptable products of composite flours were selected
for further nutritional studies. The developed storable products were evaluated for storage and
shelf life studies.
The nutritional composition as mentioned in point 3.3, one most acceptable ratio of
biscuit, cake, ladoo and sev developed from wheat, sorghum and soybean flour blends was
assessed.
3.7.1 Organoleptic evaluation of stored products
Organoleptic evaluation of stored products was periodically carried out by a panel of
ten semi trained judges for colour, appearance, aroma, texture, taste and overall acceptability
using a nine-point Hedonic Rating Scale.
3.7.2 Fat acidity
The fat acidity was determined by the standard method of analysis (AOAC, 2000).
Reagents:
(i) Benzene-alcohol-phenolpthalein solution (0.02%): To one litre benzene, one litre
alcohol and 0.4g phenolphthalein was added and mixed.
(ii) Potassium hydroxide solution (0.0178 N).
Procedure:
Ten gram sample was extracted with petroleum ether on Soxhelet apparatus. The
solvent of the extract was completely evaporated on steam bath. The residue was dissolved in
extraction flask with 50ml benzene-alcohol-phenolpthalein solution and titrated with standard
potassium hydroxide (1g/lt) to orange pink colour. Blank titration was made on 50ml
benzene-alcohol-phenolpthalein and this value was substracted from titration value of the
sample. Fat acidity was calculated as mg of potassium hydroxide required to neutralize free
fatty acids of 100g of flour.
32
Fat acidity = 10 × (T-B)
Where,
T= ml of KOH required to titrate sample extract
B = ml KOH required to titrate blank
3.7.3 Peroxide value
Peroxide value of stored products at 0, 15, 30, 45, 60, 75 and 90 days was determined
by the method of AOAC (2000).
Reagents
(i) Acetic acid : chloroform solution (3 : 2, v/v)
(ii) Saturated potassium iodide solution
(iii) 0.01 N sodium thiosulphate solution
(iv) Starch solution: One gram soluble starch was dissolved in cold distilled water to make
thick paste. Then boiled distilled water was added and boiled for one minute while
stirring. When completely dissolved, the volume was made to 100 ml.
(v) Potassium hydroxide solution (0.0178 N)
Procedure
Five gram sample was taken in conical flask. Thirty ml acetic acid-chloroform
mixture was added to the flask and swirled to dissolve. Then 0.5 ml saturated potassium
iodide solution was added. Kept for one minute with occasional shaking and 30 ml distilled
water was added. This was slowly titrated against 0.01 N sodium thiosulphate with vigorous
shaking until yellow colour almost disappeared. Then 0.05 ml starch solution was added and
titration continued with shaking vigorously to release all iodine from chloroform layer until
blue colour just disappeared. The blank was run in the similar way. Peroxide value was
calculated as:
(S-B) x N x 1000
Peroxide value (meq peroxide/100g) = ––––––––––––––––––
Weight of sample
Where,
B = Volume (ml) of Na2S2O3 used for titration of blank
S = Volume (ml) of Na2S2O3 used for titration of sample
N = Normality of Na2S2O3 solution
3.7.4 Total Bacterial Count :-
Composition of PCA media (g/l):-
Peptone - 5g
Yeast Extract - 2.5g
Dextrose - 1.0g
Agar - 20.0g
Distil water - 1000ml
33
34
Sterilization of media and glassware:-
Plate count agar media was prepared in distil water and autoclaved at 121.6˚c (15psi)
for 15 min. All the glassware were sterilized in hot air oven at 160˚C for 2 hour.
Procedure :-
One g of sample was dissolved into 9.0 ml of sterilized distiled water blank and
shaken thoroughly. One ml of 10-1 dilution was taken and dissolved into another 9.0 ml
sterilized water blank . This was 10-2 dilution. Similarly 10-3 dilution was made. 0.1ml of 10-1,
10-2 and 10-3 dilutions were poured in petri plate containing PCA media. Plates were incubated
at 30±2˚C for 24-48 hours. Number of colonies were counted and colony forming unit (cfu)
was calculated by using formula :-
No. of colonies × dilution factor × 10 = cfu /g of sample
3.8 Statistical analysis
Suitable standard statistical methods were used for analysis of data (Sheoran et al.,
1999).
35
CHAPTER-IV
RESULTS
The present study was conducted to assess the physico-chemical properties and
nutrient composition of wheat varieties viz. WH-1129, HD-2967 and C-306. Biscuits, cake,
ladoo and sev were prepared from wheat, sorghum and soybean flour blends and evaluated for
their nutritional, sensory characteristics and keeping quality. The results so obtained during
the course of investigation were subjected to suitable statistical analysis, tabulated and have
been presented systematically under the following headings and sub-headings:
4.1 Physico-chemical properties of wheat grains and wheat, sorghum and soybean flours
blends.
4.3.1 Physical characteristics of biscuits.
4.3.2 Organoleptic acceptability of value-added products i.e. biscuits, cake, ladoo and sev
4.3.3 Nutritional composition of one most acceptable ratio of biscuits, cake, ladoo and
sev developed from wheat varieties supplemented with sorghum and soybean
flour blends.
4.4.2 Fat acidity and peroxide value
4.4.3 Total bacterial count
4.1 Physico-chemical properties of wheat grains, sorghum and soybean flours

The data on physico-chemical properties of wheat grain varieties and all types of
flours are presented in Tables 4.1 to 4.3.
4.1.1 Grain colour
The colour of variety WH-1129 and HD-2967 was amber colour whereas variety C-
306 was light golden yellow.
Table 4.1: Physico-chemical properties of wheat grains
Wheat Grain varieties Grain colour Grain hardness 1000 kernel
(Kg/grain) weight (g)
C-306 (Control) Light golden yellow 8.13±0.07 41.95±0.03
WH- 1129 Amber colour 6.93±0.04 41.44±0.11
HD- 2967 Amber colour 5.42±0.09 45.46±0.04
CD(P≤0.05) 0.21 0.22
Values are mean ± SE of three independent determinations
36
4.1.2 Grain hardness
Grain hardness ranged from 5.42 to 8.13 kg/grain in three wheat varieties. Grain
hardness of the variety C-306 was highest (8.13Kg/grain) and that of variety HD-2967 was
lowest (5.42Kg/grain).
4.1.3 Thousand kernel weight
Thousand kernel weight of three varieties of wheat ranged from 41.44 to 45.46g.
Thousand kernel weight of the variety HD-2967 was highest (45.46g) and that of variety WH-
1129 was lowest (41.44g). Thousand kernel weight of wheat variety (WH-1129) was
significantly (P≤0.05) lower than control while that of variety HD-2967 was significantly
(P≤0.05) higher than that of control.
4.1.4 Flour colour:- The colour of wheat flours was creamish white while that of sorghum
and soybean flours was white and light yellow, respectively.
Table 4.2: Physico-chemical properties of wheat, sorghum and soybean flours (on dry
matter basis)
Flours Flour colour Water absorption Sedimentation
capacity (g/g) value (ml)
C-306 (Control) Creamish white 0.77±0.04 30.33±0.67
WH- 1129 Creamish white 0.85±0.02 38.67±0.33
HD- 2967 Creamish white 0.80±0.03 34.67±0.35
Sorghum (HJ -541) White 1.59±0.10 17.00±0.58
Soybean Light yellow 1.93±0.08 15.33±0.31
CD(P≤0.05) 0.20 1.56
Wheat Varieties-C -306(Control), WH – 1129, HD – 2967
4.1.5 Water absorption capacity and sedimentation value

Water absorption capacity and sedimentation value ranged from (0.77 to 0.85 g/g)
and (30.33 to 38.67 ml) in three wheat varieties. The sedimentation test is used to assess the
gluten quality and bread-making potential of the flour. Water absorption capacity and
sedimentation value of the variety WH-1129 was highest (0.85g/g and 38.67ml, respectively)
followed by that of variety HD-2967 (0.80g/g and 34.67ml, respectively) and C-306 (0.77g/g
and 30.33ml, respectively). Soybean flour had maximum water absorption capacity (1.93 g/g)
and minimum sedimentation value (15.33ml) compared to other flours.
Table 4.3: Wet and dry gluten content of wheat flours (%, on dry matter basis)
Flours Wet gluten Dry gluten
C-306 (Control) 25.27±0.09 8.26±0.10
WH-1129 27.62±0.14 9.22±0.07
HD- 2967 27.01±0.06 8.72±0.15
CD(P≤0.05) 0.36 0.40
Wheat Varieties- C -306(Control), WH – 1129, HD – 2967
37
4.1.6 Wet and dry gluten content
Gluten content is a direct indicator of flour strength and determines the suitability of
flour for making good quality bakery products. The highest value of wet and dry gluten
content (27.62%) and (9.22%) was found in WH-1129 wheat variety flour followed by that of
HD-2967 wheat variety flour (27.01%) and (8.72%). The variety C-306 (control) had
significantly (P≤0.05) lower levels of wet and dry gluten (25.27 and 8.26%, respectively)
contents than newly released wheat variety flours. It was found that sorghum and soybean
flours had no gluten content.
The data on nutritional composition of wheat, sorghum and soybean flours are
presented in Tables 4.4 to 4.9.
4.2.1 Proximate composition
4.2.1.1 Moisture
Moisture content was found significantly higher in WH-1129 wheat flour (11.75%)
as compared to HD-2967 wheat flour (11.34%) and lowest in C-306 wheat flour (10.60%).
The moisture content of sorghum flour was (11.72%) while that of soybean flour was
minimum (8.51%).
Table 4.4: Proximate composition of wheat, sorghum and soybean flours (%, on dry
weight basis)
Flours Moisture Crude Fat Crude Ash
Protein Fibre
C-306 (Control) 10.60±0.03 10.31±0.13 2.37±0.03 1.74±0.03 1.83±0.05
WH-1129 11.75±0.03 13.88±0.15 3.24±0.02 2.57±0.04 1.83±0.02
HD-2967 11.34±0.06 12.28±0.17 3.35±0.04 1.80±0.06 1.63±0.04
Sorghum (HJ-541) 11.72±0.03 11.96±0.37 2.42±0.04 2.50±0.12 1.77±0.05
Soybean 8.51±0.03 39.68±0.92 20.75±0.12 3.33±0.09 4.83±0.03
CD(P≤0.05) 0.13 1.47 0.20 0.17 0.13
4.2.1.2 Crude Protein

Among wheat flours the highest level of crude protein (13.88%) was found in WH-
1129 wheat flour followed by HD-2967 wheat flour (12.28%) and C-306 wheat flour
(10.31%). The crude protein content of soybean flour was 39.68 percent and that of sorghum
flour was 11.96 percent.
4.2.1.3 Fat
Fat content in wheat flours ranged from 2.37 to 3.35 percent. There was non-
significant difference in the fat content of HD-2967 wheat flour (3.35%) and WH-1129 wheat
flour (3.24%) while their fat content was significantly higher than that of C-306 (control)
38
wheat flour (2.37%). The fat content of soybean flour was 20.75 percent and that of sorghum
flour was 2.42 percent.
4.2.1.4 Crude Fibre
Among wheat flours crude fibre content was found maximum (2.57%) in WH-1129
wheat flour while the crude fibre content of wheat flours HD-2967 and C-306 was almost
similar (1.80 and 1.74%, respectively). The crude fibre content of soybean was found
significantly higher 3.33 per cent as compared to that sorghum flour 2.50 per cent and wheat
flours.
4.2.1.5 Ash
Ash content was similar in WH-1129 and C-306 wheat flour i.e.1.83 per cent and
was significantly (P≤0.05) higher than that of HD-2967 wheat flour (1.63%). The soybean
flour had maximum ash content (4.83%) and that of sorghum flour was almost similar
(1.77%) to that of HD-2967 wheat flour.
4.2.2 Carbohydrate
4.2.2.1 Total soluble sugars
Total soluble sugar contents of wheat flours ranged from 4.71 to 4.96 per cent and the
wheat flours of WH-1129 and HD-2967 varieties had almost similar values (4.96 and 4.87%,
respectively). The flour of variety C-306 had significantly (P≤0.05) lower total soluble sugars
(4.71%) as compared to wheat flour variety WH-1129. However, soybean flour had
significantly higher total soluble sugar (6.53%) as compared to sorghum (2.98%) and wheat
flours.
Table 4.5: Total soluble sugars, reducing sugars, non-reducing sugars and starch
content of wheat, sorghum and soybean flours (%, on dry weight basis)
Flours Total soluble Reducing Non-reducing Starch

Sugars Sugars Sugars
C-306 (Control) 4.71±0.06 0.52±0.04 4.22±0.02 67.78±0.09
WH-1129 4.96±0.02 0.35±0.02 4.58±0.05 68.50±0.18
HD-2967 4.87±0.02 0.44±0.09 4.43±0.04 68.19±0.11
Sorghum(HJ-541) 2.98±0.07 0.43±0.12 2.54±0.18 70.45±0.07
Soybean 6.53±0.06 0.72±0.02 5.78±0.03 3.73±0.07
CD(P≤0.05) 0.16 0.05 0.10 0.36
4.2.2.2 Reducing sugars

Reducing sugar contents in wheat flours WH-1129, HD-2967 and C-306 were 0.35,
0.44 and 0.52 per cent, respectively. A significant (P≤0.05) difference was observed in
39
reducing sugar contents of all the wheat flours. The reducing sugar content was found
maximum in soybean flour (0.72%) and that of sorghum flour was similar (0.43%) to that of
HD-2967 wheat flour.
4.2.2.3 Non-reducing sugars
All the wheat flours differed significantly (P≤0.05) among themselves for their non-
reducing sugars content. The wheat flour WH-1129 had highest non-reducing sugar content
4.58 per cent followed by HD-2967 4.43 per cent and C-306 4.22 per cent wheat flour. The
non-reducing sugar content of soybean flour was significantly (P≤0.05) higher 5.78 per cent
than all other flours while that of sorghum flour was minimum (2.54%).
4.2.2.4 Starch
Starch content in wheat flours ranged from 67.78 to 68.50%. Among wheat flours,
WH-1129 flour had highest (68.50%) starch content followed by HD-2967 wheat flour
(68.19%) and C-306 (control) wheat flour (67.78%). The sorghum flour had significantly
(P≤0.05) highest starch content 70.45 per cent among all the flours and soybean flour had
minimum starch content of 3.73 per cent.
4.2.3 Total Minerals
4.2.3.1 Calcium
Concentration of calcium in different wheat flours ranged from 54.40 to 55.45
mg/100g. There was a non- significant difference in the calcium content of wheat flours. The
soybean flour had significantly (P≤0.05) higher calcium content (224.67mg/100g) as
compared to wheat flours and sorghum flour. The sorghum flour contained lowest amount of
calcium (20.25mg/100g) among all types of flours.
Table 4.6: Mineral contents of wheat, sorghum and soybean flours (mg/100g, on dry
matter basis)
Flours Calcium Phosphoru Iron Zinc Magnesium

s
C-306 (Control) 54.40±0.09 354.67±1.7 4.98±0.06 2.29±0.0 142.50± 0.04
6 3
WH-1129 55.45±0.06 437.00±1.7 5.46±0.15 3.43±0.0 156.33±0.10
3 2
HD-2967 55.09±0.10 497.33±3.5 5.18±0.05 2.71±0.0 153.00± 0.09
3 3
Sorghum (HJ-541) 20.25±0.11 223.66±1.6 4.12±0.06 2.12±0.0 177.05± 0.06
4 3
Soybean 224.67±2.6 645.34±2.6 11.90±0.0 4.39±0.0 202.72± 0.07
0 0 7 2
CD(P≤0.05) 3.73 7.61 0.28 0.09 3.67
40
4.2.3.2 Phosphorus
All the wheat flours differed significantly (P≤0.05) among themselves for their
phosphorus content. Phosphorus content in three wheat flours ranged from 354.67 to
497.33mg/100g. The wheat flour HD-2967 had highest phosphorus content (497.33mg/100g)
followed by WH-1129 (437.00 mg/100g) and C-306 (354.67mg/100g). The soybean flour had
significantly (P≤0.05) highest phosphorus content (645.34mg/100g) as compared to wheat
flours and sorghum flour. The sorghum flour had significantly (P≤0.05) lowest phosphorus
content (223.66mg/100g) as compared to all types of flours.
4.2.3.3 Iron
The iron content in wheat flours ranged from 4.98 to 5.46mg/100g. Wheat flour WH-
1129 was found to have highest iron content (5.46 mg/100g) followed by HD-2967 wheat
flour (5.18mg/100g) and control (4.98mg/100g). Soybean flour contained significantly
(P≤0.05) highest iron content (11.90mg/100g) as compared to wheat flours. Sorghum flour
was found to have lowest iron content (4.12mg/100g) among all types of flours.
4.2.3.4 Zinc
A narrow but significant variation was observed in the zinc contents of different types
of wheat flours and ranged from 2.29 to 3.43mg/100g. The zinc content of wheat flour WH-
1129 variety was maximum (3.43mg/100g) followed by HD-2967 (2.71mg/100g) and control
(2.29mg/100g). Soybean flour had significantly (P≤0.05) highest zinc content (4.39mg/100g)
whereas sorghum flour contained lowest zinc content (2.12mg/100g) compared to all types of
flours.
4.2.3.5 Magnesium
Magnesium content in the wheat flours WH-1129, HD-2967 and control (C-306) was
156.33, 153.00 and142.50mg/100g, respectively. A significant (P≤0.05) difference was
observed in the magnesium content of all types of wheat flours. Soybean flour contained
highest magnesium content (202.72mg/100g) among all the flours and magnesium content of
sorghum flour (177.05mg/100g) was also higher than that of wheat flours. The wheat flour C-
306 contained minimum magnesium content (142.50mg/100g).
4.2.4 Available Minerals
4.2.4.1 Available calcium
Availability of in vitro calcium in all wheat flours ranged from 22.65 to 23.96
mg/100g. Among wheat flours, WH-1129 flour contained significantly (P≤0.05) highest
amount of in vitro calcium (23.96 mg/100g) followed by HD-2967 (23.36 mg/100g) and C-
306 (22.65 mg/100g). Soybean flour was found to have 84.97 mg/100g calcium availability
41
which was significantly (P≤0.05) higher than that of sorghum flour (9.33 mg/100g) and all
varieties of wheat flours.
42
Table 4.7: In vitro calcium, zinc and iron availability of wheat, sorghum and soybean
flours (on dry matter basis)
Flours Available Calcium Available Zinc Available Iron
mg/100g (%) mg/100g (%) mg/100g (%)
C-306 (Control) 22.65±0.10 48.39±0.0 1.87±0.0 50.09±0.10 2.35±0.0 45.61±0.1
7 3 2 4
WH-1129 23.96± 9.70±0.07 2.04±0.0 1.26±0.05 2.78±0.0 46.57±0.1
0.05 3 5 1
HD-2967 23.36±0.08 49.11±0.0 1.98±0.0 50.70±0.0 2.54±0.0 46.12±0.0
8 4 9 5 6
Sorghum (HJ- 9.33±0.07 45.07±0.0 0.99±0.0 42.58±0.11 1.99±0.0 39.99±0.0
541) 6 5 4 7
Soybean 84.97±0.08 39.18±0.0 1.28±0.0 23.52±0.09 2.09±0.0 20.04±0.0
7 3 3 9
CD(P≤0.05) 0.26 0.24 0.11 0.29 0.13 0.32
4.2.4.2 Available zinc

WH-1129 wheat flour variety had significantly (P≤0.05) highest in vitro zinc
availability (2.04 mg/100g) as compared to other wheat flours HD-2967 (1.98mg/100g) and
C-306 (1.87mg/100g). Soybean and sorghum flour had significantly lower in vitro zinc
availability i.e. 1.28 and 0.99mg/100g, respectively as compared to wheat flours.
4.2.4.3 Available iron
Wheat flour of WH-1129 variety was found to have highest in vitro iron availability
of 2.78 mg/100g followed by HD-2967 (2.54 mg/100g) and C-306 (2.35 mg/100g). Soybean
and sorghum flour had significantly (P≤0.05) lower availability of iron i.e. 2.09 and
1.99mg/100g, respectively as compared to wheat flours.
The in-vitro starch digestibility of wheat flour WH-1129 (36.82 mg maltose
released/g meal) was significantly (P≤0.05) higher than that of HD-2967 (36.27mg maltose
released/g meal) and control (36.12 mg maltose released/g meal). Soybean flour had least in
vitro starch digestibility (24.51mg maltose released/g meal) compared to sorghum flour
(34.55mg maltose released/g meal) and all varieties of wheat flours.
Table 4.8: In vitro starch and protein digestibility of wheat, sorghum and soybean flours
(on dry matter basis)
Flours Starch digestibility Protein digestibility (%)
(mg maltose released/g meal)
C-306 (Control) 36.12±0.07 68.19±0.04
WH-1129 36.82±0.03 69.36±0.12
HD-2967 36.27±0.08 68.86±0.05
43
Sorghum (HJ-541) 34.55±0.06 64.56±0.06
Soybean 24.51±0.09 60.07±0.10
CD(P≤0.05) 0.23 0.25
The protein digestibility (in vitro) of wheat flours ranged from 68.19 to 69.36 per
cent. Among wheat flours WH-1129 had highest (69.36%) in vitro protein digestibility while
C-306 had lowest (68.19%). Flours of newly released wheat varieties i.e. HD-2967 and WH-
1129 had significantly (P≤0.05) higher protein digestibility than that of control. Soybean flour
possessed lowest protein digestibility (60.07%) compared to sorghum flour (64.56%) and
wheat flours.
4.2.6 Antinutritional factors
4.2.6.1 Phytic acid
Phytic acid content of wheat flours ranged from 270.43 to 278.42mg/100g. Wheat
flour WH-1129 had highest (278.42mg/100g) amount of phytic acid followed by control
(271.45mg/100g) and HD-2967 (270.43mg/100g). A significant (P≤0.05) difference was
observed in the phytic acid content of all the three types of wheat flours. Soybean flour
contained significantly (P≤0.05) highest amount (1125.41mg/100g) of phytic acid as
compared to wheat flours and sorghum flour (639.67mg/100g).
Table 4.9: Phytic acid and polyphenol content of wheat, sorghum and soybean flours
(mg/100g, on dry matter basis)
Flours Phytic acid Polyphenol

C-306 (Control) 271.45±0.27 338.07±2.65
WH-1129 278.42±0.20 357.67±2.03
HD-2967 270.43±0.19 366.33±3.48
Sorghum (HJ-541) 639.67±0.23 391.67±1.76
Soybean 1125.41±0.20 534.41±0.20
CD(P≤0.05) 0.73 7.33
4.2.6.2 Polyphenol
Polyphenol contents of different varieties of wheat flours varied between 338.07 to
366.33mg/100g. HD-2967 wheat variety contained maximum polyphenol content (366.33mg/100g)
and C-306 flour was found to have minimum polyphenol content (338.07mg/100g). All wheat
flours was differed significantly (P≤0.05) in their polyphenol content. Soybean had
significantly (P≤0.05) highest polyphenol content (534.41mg/100g) than sorghum flour
(391.67mg/100g) and all varieties of wheat flours.
44
blends
4.3.1 Physical characteristics of biscuits
The data on physical characteristics of biscuits are presented in Table 4.10.
4.3.1.1 Biscuits
Physical characteristics i.e. thickness, width and spread ratio of composite flour
biscuits decreased significantly (P≤0.05) with the increase in the level of substitution of wheat
flour with sorghum and soybean flours (Table 4.10). The average width of control (wheat
flour) biscuits was 4.65 cm which was significantly (P≤0.05) higher than supplemented
biscuits. The average width of composite flour biscuits of WH-1129 flour varied from 4.60 to
4.63 cm at 40:40:20 and 60:30:10 level of supplementation while that of HD-2967, wheat
flour varied from 4.59 to 4.61 cm at 40:40:20 and 60:30:10 level of supplementation. The
average thickness of control biscuit was 0.68cm which was significantly (P≤0.05) lower than
that of supplemented biscuits. The average thickness of biscuits ranged from 0.72 to 0.75 cm
in WH-1129 and from 0.71 to 0.74 cm in HD-2967 wheat flour at 60:30:10 and 40:40:20
level of supplementation, respectively. The changes in width and thickness of composite flour
biscuits were reflected in spread ratio which was calculated by dividing the width (W) by
thickness (T) of the biscuits. Spread ratio of control biscuits was 6.82. It was observed that
spread ratio of supplemented biscuits compared with control decreased significantly (P≤0.05)
and consistently from 6.59 to 6.51 in WH-1129 wheat, sorghum and soybean composite flour
biscuits at 60:30:10 and 40:40:20 levels of supplementation. Similarly spread ratio of HD-
2967 wheat, sorghum and soybean composite flour biscuits at 60:30:10 and 40:40:20 levels
also decreased significantly (P≤0.05) from 6.58 to 6.49 as compared to control. These results
indicated that the addition of sorghum and soybean flour adversely affected the thickness and
width and thus the spread ratio of the supplemented biscuits.
Table 4.10: Physical characteristics of wheat, sorghum and soybean composite flour
biscuits
Supplementation level (%) Width (cm) Thickness (cm) Spread ratio (W/T)
Control (100% WF) 4.65±0.06 0.68±0.02 6.82±0.05
WH-1129:SGF:SBF (60:30:10) 4.63±0.09 0.72±0.06 6.59±0.07
WH-1129:SGF:SBF (40:40:20) 4.60±0.07 0.75±0.10 6.51±0.10
HD-2967:SGF:SBF(60:30:10) 4.61±0.03 0.71±0.09 6.58±0.21
HD-2967:SGF:SBF (40:40:20) 4.59±0.08 0.74±0.03 6.49±0.19
CD (P≤0.05) 0.01 0.02 0.02
WF = Wheat Flour, WH– 1129= Wheat Flour, SGF = Sorghum Flour, SBF = Soybean Flour, HD-
2967=Wheat Flour
45
4.3.2 Organoleptic acceptability of value-added products i.e.biscuits, cake, ladoo and sev
The data on organoleptic acceptability of value added biscuits and cake are presented
in Table 4.11.
46
4.3.2.1 Biscuits
Colour
Colour score of the control biscuit was 8.00 (liked very much) while that of
composite flour biscuits was 7.90 (liked very much) at 60:30:10 and 8.30 (liked very much) at
40:40:20 levels of supplementation (WH-1129 : sorghum : soybean flours). The colour score
of biscuits prepared from HD-2967 wheat flour supplemented with sorghum and soybean
flour was 8.10 and 8.40 at 60:30:10 and 40:40:20 levels of supplementation, respectively.
However, there was a non-significant difference in the colour characteristics of all types of
biscuits.
Appearance
Appearance score of control biscuit was 8.40 which was found in the category of
‘liked very much’. The appearance score of biscuits prepared from 60:30:10 level of
supplementation (WH-1129 : sorghum : soybean flours) was 8.10 (liked very much) whereas
at 40:40:20 level it was 8.40 (liked very much). The appearance score of biscuits prepared
from HD-2967 wheat flour supplemented with sorghum and soybean flours was 8.40 and 8.30
at 60:30:10 and 40:40:20 level of supplementation, respectively. However, there was a non-
significant difference in the appearance score of all types of biscuits.
Aroma
The score for the aroma of the control biscuit was 8.20 (liked very much). The aroma
of wheat flour (WH-1129) biscuits supplemented with sorghum and soybean flour was 8.30
(liked very much) at 60:30:10 level of supplementation while at 40:40:20 level of substitution
it was 8.20 in biscuits of WH-1129 wheat flour. The aroma score of HD-2967 wheat flour,
sorghum and soybean supplemented biscuits was 8.10 and 8.20 at 60:30:10 and 40:40:20
level of supplementation, respectively. There was a non-significant difference in the aroma
score of all types of biscuits.
Texture
Texture is generally related to the smoothness or roughness of the biscuit top. The
textural score of the control biscuit was 7.80, and was in the category of ‘liked very much’.
With the incorporation of sorghum and soybean flours, there was a non-significant increase in
the mean scores of texture. Biscuits prepared from WH-1129 wheat flour supplemented with
sorghum and soybean flour at 60:30:10 and 40:40:20 level of substitution had texture score
8.00 and 8.20, respectively which was found in the category of ‘liked very much’. Similar
observations were recorded for HD-2967 wheat flour. There was a non-significant difference
in the texture scores of all types of biscuits.
Taste
Control biscuit obtained 8.00 mean score for taste which was in the category ‘liked
very much’. Mean scores of taste in WH-1129 wheat flour biscuits supplemented with
47
sorghum and soybean flour was 8.30 and 8.20 at 60:30:10 and 40:40:20 level of
supplementation, respectively. The scores were in the category of ‘liked very much’. Biscuits
prepared from HD-2967 wheat flour supplemented with sorghum and soybean flour had taste
score of 8.20 each at 60:30:10 and 40:40:20 level of supplementation. There was a non-
significant difference in the taste of different types of biscuits.
Overall acceptability
The control biscuits had mean score of overall acceptability i.e. 8.08 whereas biscuits
made from composite flour containing 60:30:10 and 40:40:20 level of wheat, sorghum and
soybean flour in both types of flours i.e. WH-1129 and HD-2967 had mean score of overall
acceptability ranging from 8.12 to 8.26. The overall acceptability of all types of biscuits was
in the category of ‘liked very much’.
Table 4.11: Mean score of various sensory characteristics of wheat, sorghum and
soybean composite flour biscuits and cake
Products Colour Appearanc Aroma Texture Taste Overall
e acceptability
Biscuit
Control (100% 8.00±0.2 8.40±0.16 8.20±0.1 7.80±0.2 8.00±0.2 8.08±0.10
WF) 6 2 0 6
WH-
1129:SGF:SBF
60:30:10 7.90±0.2 8.10±0.28 8.30±0.1 8.00±0.2 8.30±0.1 8.12±0.08
8 6 1 5
40:40:20 8.30±0.2 8.40±0.16 8.20±0.1 8.20±0.2 8.20±0.2 8.26±0.04
1 8 5 9
HD-2967:SGF:SBF
60:30:10 8.10±0.2 8.40±0.16 8.10±0.2 8.00±0.2 8.20±0.2 8.16±0.07
3 0 6 0
40:40:20 8.40±0.1 8.30±0.21 8.20±0.1 7.90±0.2 8.20±0.2 8.20±0.08
6 4 8 9
CD (P≤0.05) NS NS NS NS NS NS
Cake
Control (100% 7.50±0.1 7.40±0.22 7.60±0.2 7.60±0.1 7.30±0.1 7.48±0.06
WF) 7 2 6 5
WH-
1129:SGF:SBF
60:30:10 7.70±0.1 7.70±0.15 7.90±0.1 7.70±0.1 7.80±0.2 7.76±0.04
5 0 5 0
40:40:20 8.30±0.1 8.30±0.15 8.20±0.1 8.20±0.2 8.50±0.1 8.30±0.06
5 3 0 7
HD-2967:SGF:SBF
60:30:10 7.80±0.2 7.70±0.21 7.70±0.0 7.60±0.2 7.60±0.2 7.68±0.04
0 9 2 6
40:40:20 8.20±0.1 8.20±0.13 8.00±0.1 8.10±0.2 8.10±0.2 8.12±0.03
3 2 3 3
CD(P≤0.05) 0.47 0.51 NS NS 0.59 0.14
48
4.3.2.2 Cake
Colour
Colour score of the control cake (100% wheat flour) was 7.50 (liked very much) and
that of the composite flour cake increased significantly (P≤0.05) from 7.70 (liked very much)
at 60:30:10 level to 8.30 (liked very much) at 40:40:20 levels of supplementation of wheat
flour-WH-1129 with sorghum and soybean flours. Sorghum and soybean supplemented cake
prepared from HD-2967 wheat variety flour were found to have colour mean score of 7.80
and 8.20 at 60:30:10 and 40:40:20 level of supplementation, respectively.
Appearance
Appearance score of control cake was 7.40 which was in the category of ‘liked
moderately’. At 60:30:10 and 40:40:20 levels of supplementation of WH-1129 flour with
sorghum and soybean flour resulted in significant (P≤0.05) improvement from 7.70 to 8.30
(liked very much). Similarly at 60:30:10 level of supplementation the appearance score was
7.70 which increased to 8.20 at level 40:40:20 in HD-2967 wheat flour. The appearance
scores of cakes prepared from 40:40:20 level of substitution (WF : SGF : SBF) were
significantly higher than that of control.
Aroma
The score for the aroma of the control cake was 7.60 (liked very much). The aroma
score of cake supplemented with WH-1129 wheat sorghum and soybean flour was 7.90 and
8.20 at 60:30:10 and 40:40:20 level of substitution, respectively. On the other hand, the score
for HD-2967 wheat flour supplemented cake was 7.70 and 8.00 at 60:30:10 and 40:40:20
level of substitution, respectively.
Texture
Texture is generally related to the smoothness or roughness of the cake top. The
textural score of the control cake was 7.60 and was in the category of ‘liked very much’. Cake
developed from WH-1129 wheat flour supplemented with sorghum and soybean flour at
60:30:10 and 40:40:20 level of substitution had texture score of 7.70 and 8.20 which was in
the category of ‘liked very much’. Similarly cakes of HD-2967 wheat flour had mean texture
score of 7.60 and 8.10 at 60:30:10 and 40:40:20 level of substitution, respectively. There was
a non-significant difference in the texture score of different types of value added cakes and
control cake.
Taste
The mean score of taste of Control cake (100% wheat flour) was 7.30 which
significantly (P<0.05) increased (8.10 to 8.50) at 40:40:20 level of supplementation of wheat
flours (WH-1129 and HD-2967) with sorghum and soybean flours. Mean scores of taste in
WH-1129 wheat flour cake substituted with sorghum and soybean flour were 7.80 and 8.50 at
60:30:10 and 40:40:20 level, respectively. The scores were in the category of ‘liked very
much’. The mean score of taste for cake prepared from HD-2967 wheat flour substituted with
49
sorghum and soybean flours increased significantly (P≤0.05) from 7.60 to 8.10 at 60:30:10
and 40:40:20 supplementation levels, respectively.
The overall acceptability, mean score of control cake was 7.48 whereas cakes made
from composite flours containing wheat, sorghum and soybean flours at 60:30:10 and
40:40:20 level of substitution had overall acceptability mean scores ranging from 7.68 to
8.30. All the cakes developed from wheat, sorghum and soybean flour blends had
significantly (P≤0.05) higher overall acceptability scores than control. However cakes
developed from wheat, sorghum and soybean composite flours at 40:40:20 level of
supplementation had significantly (P≤0.05) higher acceptability scores than cakes developed
from 60:30:10 level of substitution.
4.3.2.3 Ladoo
The data on organoleptic acceptability of value added ladoos and sevs are presented
in Table 4.12.
Colour
Colour score of the control ladoos was 7.40 (liked moderately) while the colour mean
score significantly (P≤0.05) increased in the composite flour ladoos to 8.30 ‘liked very much’
at 60:30:10 and to 8.80 ‘liked very much’ at 40:40:20 levels of supplementation of WH-1129,
sorghum and soybean flours. In case of sorghum and soybean supplemented ladoos prepared
from HD-2967 wheat flour the colour mean score also significantly (P≤0.05) increased to
7.90 and 8.30 at 60:30:10 and 40:40:20 level of substitution, respectively in comparison to
control. However there was non-significant (P≤0.05) difference in the colour scores of
different types of value added ladoos.
Appearance
Appearance score of control ladoos were 7.30 which was found in the category of
‘liked moderately’. At 60:30:10 and 40:40:20 levels of supplementation of WH-1129 flour
with sorghum and soybean flour there was a significant (P≤0.05) improvement in the mean
scores of developed ladoos i.e. 8.20 ‘liked very much’ and 8.80 ‘liked extremely’,
respectively in comparison to control ladoos. Similarly at 40:40:20 level of supplementation
the appearance score significantly (P≤0.05) increased to 8.20 ‘liked very much’ in HD-2967
wheat flour ladoos as compared to control ladoos.
Aroma
The aroma score of the control ladoos were 7.70 ‘liked very much’. The aroma score
of ladoos supplemented with sorghum and soybean flours significantly (P≤0.05) increased to
8.50 at 40:40:20 level of substitution in WH-1129 wheat flour when compared with control.
On the other hand, the score of all other types of ladoos were almost similar as that of control.
Texture
The textural score of the control ladoos was 7.50 and was found in the category of
‘liked very much’. The texture score of ladoos developed from WH-1129 wheat flour
50
supplemented with sorghum and soybean flour at 60:30:10 and 40:40:20 level of substitution
was 7.80 and 8.20 which was also in the category of ‘liked very much’. Similarly in value
added ladoos of HD-2967 wheat flour textural score at 60:30:10 and 40:40:20 level was 7.60
and 7.50, respectively. However there was non-significant difference in the texture scores of
all types of ladoos.
51
Taste
Control ladoos obtained 7.40 mean score of taste which significantly (P≤0.05)
improved with the increase in the level of supplementation with sorghum and soybean flours.
Mean score of taste of WH-1129 wheat flour ladoos substituted with sorghum and soybean
flour was significantly (P≤0.05) higher (8.80) at 40:40:20 level than control and belonged to
‘liked very much’ category. However taste score of ladoos prepared from HD-2967 wheat
flour incorporated with sorghum and soybean flours was significantly (P≤0.05) higher than
control (7.40) at both 60:30:10 (8.20) and 40:40:20 (8.60) of supplementation levels.
The control ladoos had mean score of overall acceptability 7.46 whereas ladoos made
from composite flour containing 60:30:10 and 40:40:20 level of wheat, sorghum and soybean
flours in both types of wheat flours, i.e. WH-1129 and HD-2967, had mean scores of overall
acceptability ranging from 7.86 to 8.62 which were significantly higher (P≤0.05) than that of
control ladoos. All types of ladoos were organoleptically acceptable and their scores belonged
to category ‘liked very much’.
Table 4.12: Mean score of various sensory characteristics of wheat, sorghum and
soybean composite flour ladoo and sev
Appearanc Overall
Products Colour Aroma Texture Taste
e acceptability
Ladoo
Control (100% 7.40±0.2 7.30±0.30 7.70±0.2 7.50±0.2 7.40±0.3 7.46±0.07
WF) 7 1 7 4
WH-
1129:SGF:SBF
60:30:10 8.30±0.1 8.20±0.20 7.90±0.2 7.80±0.2 7.80±0.1 8.00±0.10
5 3 5 3
40:40:20 8.80±0.1 8.80±0.13 8.50±0.1 8.20±0.2 8.80±0.1 8.62±0.10
3 7 0 4
HD-2967:SGF:SBF
60:30:10 7.90±0.1 7.70±0.15 7.90±0.1 7.60±0.1 8.20±0.2 7.86±0.10
8 0 6 0
40:40:20 8.30±0.1 8.20±0.13 8.20±0.1 7.50±0.1 8.60±0.1 8.16±0.18
5 4 5 6
CD (P≤0.05) 0.52 0.56 0.50 N.S 0.60 0.36
Sev
Control (100% 6.20±0.1 6.30±0.21 5.90±023 6.30±0.2 6.10±0.2 6.16±0.08
WF) 3 1 3
WH-
1129:SGF:SBF
60:30:10 7.80±0.2 7.90±0.23 8.10±0.2 7.90±0.1 7.90±0.1 7.92±0.05
5 4 8 8
40:40:20 8.50±0.1 8.50±0.17 8.10±0.2 8.10±0.2 8.40±0.2 8.32±0.09
7 3 3 2
HD2967:SGF:SBF
60:30:10 7.60±0.1 7.50±0.21 7.70±0.1 7.20±0.1 7.40±0.1 7.48±0.08
6 5 3 6
52
40:40:20 7.90±0.1 7.70±0.21 7.90±0.2 7.50±0.2 8.00±0.1 7.80±0.09
8 3 2 5
CD (P≤0.05) 0.52 0.57 0.63 0.57 0.50 0.24
4.3.2.4 Sev :-
Colour
Colour score of the control sev was 6.20 ‘liked slightly’ It was decreased that the
mean score of colour significantly (P≤0.05) increased in the composite flour sev to 7.80 ‘liked
very much’ at 60:30:10 and to 8.50 ‘liked very much’ at 40:40:20 levels of supplementation
with WH-1129 wheat flour, sorghum and soybean flours. Similarly colour score of HD-2967
wheat flour, sorghum and soybean flour supplemented sev, significantly (P≤0.05) increased to
7.60 and 7.90 at both levels of substitution, as compared to control sev. The colour score
(8.50) of WH-1129 : SGF : SBF at 40:40:20 level of substitution was significantly (P≤0.05)
higher than all types of sev.
Appearance
Appearance score of control sev was 6.30 which was in the category of ‘liked
slightly’. Sev prepared from 60:30:10 and 40:40:20 levels of supplementation of WH-1129
wheat, sorghum and soybean flour had significantly (P≤0.05) highest appearane score i.e.
7.90 ‘liked very much’ and 8.50 ‘liked very much’ than that of control. Similarly appearance
score for sev prepared from HD-2967 wheat, sorghum and soybean flour blends was
significantly (P≤0.05) higher than that of control sev.
Aroma
The score for the aroma of the control sev was 5.90 ‘liked slightly’. There was a
significant (P≤0.05) improvement in the scores of aroma of sev, developed from
WH-1129/HD-2967 wheat flour, sorghum and soybean flours, which ranged from 7.70 to
8.10 (liked very much) at different levels of substitution compared with control. However
there was no-significant difference in the scores of aroma of sev prepared from wheat,
sorghum and soybean flour blends.
Texture
The score of texture of the control sev was 6.30 which was in the category of ‘liked
slightly’. With the incorporation of sorghum and soybean flour in wheat flours
(WH-1129/HD-2967) there was a significant (P≤0.05) increase in the mean score of texture at
different levels of substitution which ranged from 7.20 to 8.10 (liked very much) compared to
control sev . The texture score of sevs prepared from WH-1129:SG:SB flour blends was
significantly (P≤0.05) higher than that of HD-2967:SG:SB flour blends at 60:30:10 level of
substitution.
Taste
53
Control sev obtained 6.10 mean score of taste which significantly improved with the
increase in the level of supplementation with other flours. Mean scores of taste in WH-
1129/HD-2967 wheat flour sev substituted with sorghum and soybean flours were
significantly (P≤0.05) higher than that of control and ranged from 7.40 to 8.40. The scores
were in the category of ‘liked very much’. Mean score of taste for sev prepared from WH-
1129/HD-2967 wheat flour incorporated with sorghum and soybean flours at 40:40:20 level
of substitution were significantly (P≤0.05) higher than that of HD-2967:SG:SB flour blends
sev ( 60:30:10 level of substitution ) which was 7.40 (Table 4.12).
The control sev had mean score of 6.16 for overall acceptability whereas sev made
from composite flour containing 60:30:10 and 40:40:20 level of wheat, sorghum and soybean
flours in both types of wheat flours WH-1129 and HD-2967 had significantly (P≤0.05) higher
mean score of overall acceptability in comparison to control. The overall acceptability score
was in the category of ‘liked very much’ and ranged from 7.48 to 8.32 in different types of
supplemented sevs.
4.3.3 Nutritional composition of one most acceptable ratio of biscuits, cakes, ladoos and
sevs developed from wheat flours supplemented with sorghum and soybean flour
blends.
4.3.3.1 Proximate composition
Out of two ratios (60:30:10 and 40:40:20) the biscuits, cake, ladoo and sev prepared
from combination of WHF:SGF:SBF in the ratio 40:40:20 was found most acceptable. The
most acceptable products were analysed for their nutritional composition. The data pertaining
to proximate composition of acceptable composite flour biscuits, cakes, ladoo and sev are
presented in Table4.13 and 4.14.
Biscuits
Moisture content of control biscuits was 3.35 per cent while the moisture content of
value added biscuits prepared from the flour of variety WH-1129 and HD-2967 was 4.43 and
4.23 per cent, respectively. Protein and fat contents in control biscuits were 8.08 and 30.07
per cent, respectively which significantly (P≤0.05) increased to 10.05 and 31.85 per cent,
respectively in composite flour biscuits made from WH-1129 wheat flour. In value added
biscuits prepared from HD-2967 flour the protein and fat contents were 9.37 and 36.00 per
cent, respectively, which were also significantly (P≤0.05) higher than that of control biscuits.
Crude fibre and ash contents were in control biscuits were 0.98 and 1.47 per cent, respectively
which increased to 3.47 and 1.50 per cent in supplemented biscuits prepared from WH-1129
wheat flour. The crude fibre and ash contents were 2.66 and 1.32 per cent, respectively in
value added biscuits prepared from HD-2967 flour. The value added biscuits from prepared
from WH-1129 wheat variety had significantly (P≤0.05) higher contents of protein, crude
54
fibre and ash as compared to biscuits prepared from variety HD-2967 while HD-2967 value
added biscuits had significantly had significantly (P≤0.05) higher fat content than WH-1129
and control wheat flour biscuits.
55
Table 4.13: Proximate composition of wheat, sorghum and soybean composite flour
biscuits and cake (%, on dry matter basis)
Supplementation Moisture Protein Fat Crude fibre Ash
level (%)
Biscuits
Control (100% WF) 3.35±0.05 8.08±0.06 30.07±0.58 0.98±0.03 1.47±0.02
WH-1129:SGF:SBF 4.43±0.06 10.05±0.24 31.85±0.86 3.47±0.08 1.50±0.05
(40:40:20)
HD-2967:SGF:SBF 4.23±0.04 9.37±0.10 36.00±0.58 2.66±0.06 1.32±0.04
(40:40:20)
CD(P≤0.05) 0.19 0.55 1.53 0.23 0.14
Cake
Control (100% WF) 20.82±0.09 9.51±0.02 18.86±0.41 1.31±0.02 2.06±0.04
WH-1129:SGF:SBF 23.15±0.06 11.72±0.35 21.34±0.39 3.43±0.04 2.87±0.0.02
(40:40:20)
HD-2967:SGF:SBF 22.80±0.04 11.65±0.10 22.35±0.33 2.57±0.06 2.66±0.04
(40:40:20)
CD(P≤0.05) 0.23 0.76 2.09 0.11 0.10
WF = Wheat Flour, WH– 1129= Wheat Flour, HD-2967=Wheat Flour
SGF = Sorghum Flour,SBF = Soybean Flour
Cake
Moisture content was 20.82, 23.15 and 22.80 per cent in control, value added cakes
prepared from WH-1129 and HD-2967 wheat flours, respectively. The protein and fat
contents in control cake were 9.51 and 18.86 per cent, respectively The protein and fat
contents of cake developed from WH-1129 wheat flour, sorghum and soybean blends was
11.72 and 21.34 per cent, respectively which was significantly (P≤0.05) higher than that of
control cake . Similarly value added cake of HD-2967 flour the protein and fat were 11.65
and 22.35 per cent, respectively. The crude fibre and ash contents in control cake were 1.31
and 2.06 per cent, respectively which significantly (P≤0.05) increased to 3.43 and 2.87 per
cent, respectively and 2.57 and 2.66 %, respectively in supplemented cake developed from
WH-1129 and HD-2967 wheat flour, respectively. Value added cake developed from WH-
1129 wheat flour had significantly (P≤0.05) higher crude fibre and ash contents while almost
similar protein and fat content compared to that of HD-2967 flour.
Ladoo
Moisture content in control wheat ladoos was 10.22 per cent while that of WH-1129
and HD-2967 supplemented ladoos had 11.13 and 10.87 per cent moisture, respectively. The
protein and fat content in control ladoos were 9.06 and 20.14 per cent, respectively which
significantly (P≤0.05) increased in composite flour ladoo of WH-1129 wheat flour to 11.39
and 23.00 per cent, respectively and to 10.89 and 25.02 per cent, respectively in that of HD-
2967 flour. The crude fibre and ash contents in control ladoos were 1.22 and 1.39 per cent,
56
respectively which significantly (P≤0.05) increased in composite ladoos of WH-1129 flour to
4.16 and 1.77 per cent, respectively. As for supplemented ladoos prepared from HD-2967
flour the crude fibre content increased to 3.90 per cent but ash content (1.29 %) was almost
similar to control. WH-1129 wheat flour ladoos contained significantly (P≤0.05) higher
amount of protein, crude fibre and ash as compared to HD-2967 flour ladoos supplemented
with sorghum and soybean flours. HD-2967 wheat flour ladoos were found to possess highest
fat content as compared to all other types of ladoos.
Table 4.14: Proximate composition of wheat, sorghum and soybean composite flour
ladoo and sev (%, on dry matter basis)
Supplementation Moisture Protein Fat Crude fibre Ash
level (%)
Ladoo
Control (100% WF) 10.22±0.07 9.06±0.04 20.14±0.60 1.22±0.02 1.39±0.03
WH 1129:SGF:SBF 11.13±0.05 11.39±0.22 23.00±0.57 4.16±0.03 1.77±0.08
(40:40:20)
HD-2967:SGF:SBF 10.87±0.05 10.89±0.26 25.02±0.51 3.90±0.05 1.29±0.02
(40:40:20)
CD(P≤0.05) 0.21 0.71 1.99 0.14 0.18
Sev
Control (100% WF) 12.97±0.04 9.32±0.02 13.48±0.10 1.56±0.03 3.56±0.06
WH-1129:SGF:SBF 13.87±0.05 11.36±0.04 16.55±0.33 4.23±0.09 3.87±0.02
(40:40:20)
HD-2967:SGF:SBF 13.39±0.06 11.19±0.09 17.14±0.65 3.53±0.12 3.47±0.06
(40:40:20)
CD(P≤0.05) 0.19 0.21 1.50 0.31 0.18
WF = Wheat Flour,WH– 1129= Wheat Flour, SGF = Sorghum Flour,
SBF = Soybean Flour,
HD-2967=Wheat Flour
Sev
Moisture content was 12.97 per cent in control sev. The moisture content of
wheat, sorghum and soybean supplemented composite flour sevs in both types WH-1129 and
HD-2967 wheat flour was 13.87 and 13.39 per cent, respectively. The protein and fat contents
in control sev were 9.32 and 13.48 per cent, respectively which significantly (P≤0.05)
increased in composite flour sev of WH-1129 wheat flour to 11.36 and 16.55 per cent,
respectively and similarly in HD-2967 flour sev increased to 11.19 and 17.14 per cent,
respectively. The crude fibre and ash contents in control sev were 1.56 and 3.56 per cent,
respectively which significantly (P≤0.05) increased in composite flour sevs at 40:40:20 level
in WH-1129 flour to 4.23 and 3.87 per cent, respectively and in HD-2967 flour to 3.53 and
3.47 per cent, respectively. WH-1129 wheat flour supplemented sev had significantly
57
(P≤0.05) higher contents of crude fibre and ash content as compared to HD-2967 wheat flour
supplemented sev.
4.3.3.2 Carbohydrate
The data on carbohydrate (total soluble sugars, reducing sugars, non reducing sugars
and starch content) of control acceptable value added biscuits, cakes, ladoos and sevs are
presented in Table 4.15 and 4.16.
Biscuit
Total soluble sugar of control biscuits was 38.10 per cent, and that of wheat, sorghum
and soybean composite flour biscuits was 39.29 per cent in WH-1129 and 39.03 per cent in
HD-2967 wheat flour biscuits. There was a non-significant difference in the total soluble
sugar and reducing sugar content of control (38.10 and 0.80%, respectively), value added
WH-1129 and HD-2967 wheat flour biscuits. Non-reducing sugar content of control biscuits
was significantly (P≤0.05) lower (37.30%) than that of WH-1129 (38.51%) and HD-2967
wheat flour supplemented biscuits (38.33%). There was a non-significant (P≤0.05) difference
in the non-reducing sugar and starch content of HD-2967 and WH-1129 wheat flour biscuits
supplemented with sorghum and soybean flours (40:40:20).
Table 4.15: Total soluble sugars, reducing sugars, non-reducing sugars and starch
content of wheat, sorghum and soybean composite flour biscuit and cake (%,
on dry matter basis)
Supplementation Total soluble Reducing Non-reducing Starch
level (%) Sugars Sugars sugars
Biscuit
Control (100% WF) 38.10±0.08 0.80±0.04 37.30±0.08 34.15±0.06
WH-1129:SGF:SBF 39.29±0.71 0.65±0.02 38.51±0.09 29.96±0.06
(40:40:20)
HD-2967:SGF:SBF 39.03±0.03 0.70±0.05 38.33±0.03 30.10±0.0
(40:40:20)
CD (P≤0.05) N.S N.S 0.27 0.22
Cake
Control (100% WF) 39.26±0.05 0.85±0.06 38.41±0.06 36.40±0.09
WH-1129:SGF:SBF 40.68±0.11 0.72±0.05 39.96±0.10 32.23±0.03
(40:40:20)
HD-2967:SGF:SBF 40.28±0.07 0.79±0.08 39.49±0.09 32.36±0.08
(40:40:20)
CD (P≤0.05) 0.29 N.S 0.31 0.26
WF = Wheat Flour, WH– 1129= Wheat Flour, SGF = Sorghum Flour, SBF = Soybean Flour,
HD-2967=Wheat Flour
58
Cake
Total soluble sugar of control cake was 39.26%, which was significantly (P≤0.05)
lower than that of wheat, sorghum and soybean composite flour cake prepared from WH-
1129 wheat flour (40.68%) and HD-2967 flour (40.28%) at 40:40:20 level. There was a non-
significant difference in the reducing sugar content of all types of cakes prepared. Non-
reducing sugar content of control cake (38.41%) was significantly (P≤0.05) lower than that of
WH-1129 flour (39.96%) and HD-2967 wheat flour (39.49%) cakes supplemented with
sorghum and soybean flours. WH-1129 wheat flour supplemented cakes contained
significantly (P≤0.05) higher amounts of total soluble sugar and non-reducing sugar than that
of HD-2967 wheat flour. However there was non-significant difference in starch content of
value added cakes developed from wheat flour WH-1129 and HD-2967 but their starch
content was significantly (P≤0.05) lower than that of control.
Ladoo
There was a non-significant difference in the total soluble sugar and reducing sugar
content of control (26.07 and 0.72%, respectively) and wheat, sorghum and soybean
composite flour ladoos of WH-1129 (27.18 and 0.61%, respectively) and HD-2967 (26.99
and 0.67%, respectively) flour at 40:40:20 level of supplementation. Non-reducing sugar of
control ladoos was significantly (P≤0.05) lower i.e. 25.34 % than that of WH-1129 (26.57%)
and HD-2967 (26.31%) wheat flour supplemented ladoos. The starch content of control
ladoos (23.33%) was significantly (P≤0.05) higher among all types of ladoos.
Table 4.16: Total soluble sugars, reducing sugars, non-reducing sugar and starch
content of wheat, sorghum and soybean composite flour ladoo and sev (%, on
dry matter basis)
Supplementation Total soluble Reducing Non-reducing Starch
level (%) Sugars Sugars sugars
Ladoo
Control (100% WF) 26.07±0.10 0.72±0.10 25.34±0.09 23.33±0.06
WH-1129:SGF:SBF 27.18±1.12 0.61±0.05 26.57±0.15 19.74±0.10
(40:40:20)
HD-2967:SGF:SBF 26.99±0.07 0.67±0.07 26.31±0.08 20.01±0.04
(40:40:20)
CD(P≤0.05) N.S N.S 0.41 0.58
Sev
Control (100% WF) 3.77±0.07 0.68±0.14 3.08±0.09 58.49±0.14
WH-1129:SGF:SBF
(40:40:20) 4.64±0.06 0.56±0.11 5.25±0.12 54.38±0.10
HD-2967:SGF:SBF
(40:40:20) 4.37±0.08 0.62±0.06 4.65±0.15 54.65±0.08
CD(P≤0.05) 0.24 N.S 0.29 0.38
HD-2967=Wheat Flour, NS = Non-significant
59
Sev
Total soluble sugar content of control sev was 3.77%, which was significantly
(P≤0.05) lower than that of wheat, sorghum and soybean composite flour sev developed from
WH-1129 wheat flour 4.64 per cent and HD-2967 flour 4.37 per cent. There was non-
significant difference in the reducing sugar content of control sev (0.68%) and sev prepared
from WH-1129 flour (0.56%) and HD-2967 (0.62%) wheat flour supplemented sev. Non-
reducing sugar content of control sev was significantly (P≤0.05) lower i.e. 3.08 per cent than
that of WH-1129 flour (5.25%) and HD-2967 wheat flour (4.65%) sev. Supplemented WH-
1129 wheat flour sev contained higher amount of total soluble sugar (4.64%) and non-
reducing sugar (5.25%) than that of HD-2967 wheat flour sev. The starch content of control
sev (58.49%) was higher than that of supplemented sev.
4.3.3.3 Total minerals
The results of total mineral contents of acceptable composite flour biscuits, cake,
ladoo and sev are presented in Tables 4.17 to 4.18.
Biscuits
It was observed that the control biscuits contained 41.61, 170.00, 2.87, 1.14 and 67.47
mg/100g, calcium, phosphorus, iron, zinc and magnesium, respectively.
Table 4.17: Mineral contents of wheat, sorghum and soybean composite flour biscuits
and cake (mg/100g, on dry matter basis)
Supplementation Calcium Phosphorus Iron Zinc Magnesium
level (%)
Biscuits
Control(100%WF) 41.61±0.10 170.00±6.35 2.87±0.06 1.14±0.06 67.47±0.23
WH-1129:SGF:SBF 57.05±0.06 215.67±4.91 3.77±0.07 3.28±0.07 85.81±0.08
(40:40:20)
HD-2967:SGF:SBF 56.56±0.12 268.03±3.35 3.54±0.06 3.02±0.06 82.81±0.09
(40:40:20)
CD(P≤0.05) 0.34 2.84 0.23 0.24 0.54
Cake
Control(100%WF) 47.54±0.06 197.03±3.07 2.92±0.08 1.17±0.07 68.41±0.27
WH-1129:SGF:SBF 64.57±0.06 257.02±2.31 3.81±0.07 3.31±0.07 86.52±0.14

(40:40:20)
HD-2967:SGF:SBF 63.96±0.06 313.05±2.65 3.58±0.06 3.04±0.07 84.60±0.09
(40:40:20)
CD(P≤0.05) 0.22 9.50 0.25 0.25 0.66

HD-2967=Wheat Flour
WH-1129 wheat flour biscuits supplemented with sorghum and soybean flours had significantly
(P≤0.05) higher contents of all minerals i.e. calcium (57.05 mg/100g), phosphorus (215.67
60
mg/100g), iron (3.77mg/100g), zinc (3.28 mg/100g) and magnesium (85.81 mg/100g)
compared to control biscuits. Similarly HD -2967 wheat flour biscuits supplemented with
sorghum and soybean flours had all the minerals i.e. calcium (56.56 mg/100g), phosphorus
(268.03 mg/100g), iron (3.54 mg/100g), zinc (3.02mg/100g) and magnesium (82.81mg/100g)
significantly (P≤0.05) higher than that of control. WH-1129 supplemented biscuits contained
significantly (P≤0.05) higher contents of calcium, iron, zinc and magnesium compared to HD-
2967 composite flour biscuits.
Cake
The control cake had 47.54, 197.03, 2.92, 1.17 and 68.41mg/100g of calcium,
phosphorus, iron, zinc and magnesium, respectively. WH-1129 and HD-2967 wheat flours
supplemented cake had significantly (P≤0.05) higher contents of all minerals compared to
control. Value added WH-1129 wheat flour cake contained 64.57, 257.00, 3.81, 3.31 and
86.52mg/100g of calcium, phosphorus, iron, zinc and magnesium, respectively while HD-
2967 wheat flour cake contained calcium, phosphorus, iron, zinc and magnesium contents of
63.96, 313.05, 3.58, 3.04 and 84.60mg/100g, respectively. The wheat- sorghum-soybean
composite flour cake prepared from WH-1129 wheat flour had significantly (P≤0.05) higher
contents of calcium (64.57 mg/100g), iron (3.81 mg/100g), zinc (3.31 mg/100g) and
magnesium (86.52 mg/100g) compared to HD-2967 composite flour cake.
Table 4.18: Mineral contents of wheat, sorghum and soybean composite flour ladoo and
sev (mg/100g, on dry matter basis)
Supplementation Calcium Phosphorus Iron Zinc Magnesium
level (%)
Ladoo
Control (100% WF) 46.73±0.04 237.83±5.18 3.88±0.06 2.72±0.04 56.59±0.16
WH-1129:SGF:SBF 63.42±0.10 302.08±1.08 4.71±0.08 4.68±0.09 84.60±0.15
(40:40:20)
HD-2967:SGF:SBF 62.75±0.07 355.05±2.93 4.44±0.08 4.41±0.05 81.84±4.44
(40:40:20)
CD(P≤0.05) 0.27 2.54 0.25 0.23 0.56
Sev
Control (100% WF) 42.99±0.06 258.67±4.05 6.24±0.01 1.41±0.06 85.77±0.06
WH-1129:SGF:SBF 58.82±0.10 321.00±7.02 7.1±0.04 3.60±0.08 102.52±0.13

(40:40:20)
HD-2967:SGF:SBF 58.04±0.09 376.33±6.13 6.83±0.06 3.33±0.07 100.49±0.12
(40:40:20)
CD(P≤0.05) 0.30 7.61 0.39 0.22 0.24

61
SBF = Soybean Flour, HD-2967=Wheat Flour
Ladoo
It was observed that the control ladoo contained 46.73, 237.83, 3.88, 2.72 and 56.59
mg/100g, calcium, phosphorus, iron, zinc and magnesium, respectively. The WH-1129 wheat
flour supplemented with sorghum and soybean flours had significantly (P≤0.05) higher
contents of all minerals than control. The values were 63.42, 302.08, 4.71, 4.68 and 84.60
mg/100g of calcium, phosphorus, iron, zinc and magnesium, respectively. HD -2967 wheat
flour supplemented ladoo also contained significantly (P≤0.05) higher contents of calcium,
phosphorus, iron, zinc and magnesium i.e. 62.75, 355.05, 4.44, 4.41 and 81.84mg/100g,
respectively compared to control. Value added ladoos developed from WH-1129 wheat flour
had significantly (P≤0.05) higher contents of calcium, iron, zinc and magnesium significantly
(P≤0.05) lower content of phosphorus than HD-2967 composite flour ladoos.
Sev
It was observed that the control sev contained 42.99, 258.67, 6.24, 1.14 and
85.77mg/100g, calcium, phosphorus, iron, zinc and magnesium, respectively. The sev
developed from WH-1129 wheat flour supplemented with sorghum and soybean flours had
significantly (P≤0.05) higher contents of all minerals than control and values were 58.82,
321.00, 7.1, 3.60 and 102.52 mg/100g of calcium, phosphorus, iron, zinc and magnesium,
respectively. Composite flour sev developed from HD -2967 wheat flour also had significantly
(P≤0.05) higher contents of calcium, phosphorus, iron, zinc and magnesium i.e. 58.04, 376.33,
6.83, 3.33 and 100.49 mg/100g, respectively than control. WH-1129 supplemented sev
contained significantly (P≤0.05) higher content of calcium, iron, zinc, magnesium and
significantly (P≤0.05) lower phosphorus content than HD-2967 supplemented sev.
4.3.3.4 Available minerals
The data pertaining to available mineral contents of acceptable biscuits, cake, ladoos
and sevs developed from wheat, sorghum and soybean composite flours are presented in Tables
4.19 to 4.20.
Biscuits
The in vitro availability of calcium, iron and zinc of control biscuits were 22.63, 1.42
and 0.63mg/100g, respectively. Availability of calcium and zinc increased significantly
(P≤0.05) to 28.26 and 1.77mg/100g, respectively in WH-1129 supplemented biscuits whereas
in HD-2967 supplemented biscuits, it was 27.83 and 1.61mg/100g, respectively. However, the
availability of iron decreased significantly (P≤0.05) to 1.40 and 1.39 mg/100g in value added
biscuits WH-1129 and HD-2967 wheat flours, respectively. A significant (P≤0.05) difference
was observed in the mineral availability of control and supplemented biscuits. The iron
availability was higher in control biscuits, whereas calcium and zinc availability was
significantly (P≤0.05) higher in supplemented biscuits compared to control biscuits. However it
62
was observed that there was non-significant difference in the available calcium, iron and zinc
contents of value added biscuits developed from WH-1129 and HD-2967 composite flours.
Table 4.19: In vitro calcium, iron and zinc availability of wheat, sorghum and soybean
composite flour biscuits and cake (on dry matter basis)
Supplementation Available Calcium Available Iron Available Zinc
level (%) mg/100g (%) mg/100g (%) mg/100g (%)
Biscuits
Control (100% WF) 22.63±0.0 54.40±0.0 1.42±0.0 49.39±0.0 0.63±0.0 55.17±0.06
2 3 3 7 2
WH-1129:SGF:SBF 28.26±0.0 49.54±0.0 1.40±0.0 39.69±0.0 1.77±0.0 54.07±0.09
(40:40:20) 1 5
7
HD-2967:SGF:SBF 27.83±0.0 49.22±0.0 .39±0.04 39.26±0.0 1.61±0.0 53.29±0.04

(40:40:20) 3 5 4
CD (P≤0.05) 0.57 0.17 0.01 0.21 0.16 0.24
Cake
Control (100% WF) 26.77±0.0 56.31±0.0 1.45±0.0 49.75±0.0 0.65±0.0
55.73±0.09
3 4 2 5 1
WH-1129:SGF:SBF 39.92±0.0
33.75±0.0 52.28±0.0 1.43±0.0 1.80±0.0
(40:40:20) 54.47±0.10
2 8 3 7 4
HD-2967:SGF:SBF 32.93±0.0 51.48±0.0 1.41±0.0 39.36±0.0 1.63±0.0

53.49±0.09
(40:40:20) 2 9 2 4 3
CD(P≤0.05) 0.82 0.28 0.02 0.19 0.17 0.35

WF = Wheat Flour, WH– 1129= Wheat Flour, SGF = Sorghum Flour,
Cake
The in vitro availability of calcium, iron and zinc of control cake was 26.77, 1.45 and
0.65mg/100g, respectively. Availability of calcium, zinc and iron was 33.75, 1.43 and
1.80mg/100g, respectively in WH-1129 supplemented cake whereas in HD-2967
supplemented cake it was 32.93, 1.41 and 1.63mg/100g, respectively. A significant (P≤0.05)
difference was observed in the mineral availability of control and supplemented cakes. There
was significant difference in available iron among control and supplemented cakes while
calcium and zinc availability were significantly (P≤0.05) higher in supplemented cakes
compared to control cake. However it was observed that there was non-significant difference
in the available calcium, iron and zinc contents of value added cakes developed from WH-
1129 and HD-2967 composite flours.
Ladoo
63
The in vitro availability of calcium, iron and zinc of control ladoos were 28.19, 2.20
and 1.78mg/100g, respectively. Availability of calcium and zinc increased significantly
(P≤0.05) to 34.38 and 2.99mg/100g, respectively in WH-1129 supplemented ladoos whereas
in HD-2967 supplemented ladoos, it increased significantly (P≤0.05) to 33.58 and
2.79mg/100g, respectively. The availability of iron decreased significantly (P≤0.05) to
2.00mg/100g in HD-2967 supplemented ladoo compared to control. However it was observed
that there was non-significant difference in the available calcium, iron and zinc contents of
value added ladoos developed from WH-1129 and HD-2967 composite flours.
Table 4.20: In vitro calcium, iron and zinc availability of wheat, sorghum and soybean
composite flour ladoo and sev (on dry matter basis)
Supplementation Available Calcium Available Iron Available Zinc
level (%) mg/100g (%) mg/100g (%) mg/100g (%)
Ladoo
Control (100% WF) 28.19±0.03 60.33±0.06 2.20±0.01 54.35±0.07 1.78±0.02 65.34±0.04
WH-1129:SGF:SBF 34.38±0.02 54.20±0.08 2.16±0.03 45.77±0.06 2.99±0.02 63.85±0.12
(40:40:20)
HD-2967:SGF:SBF 33.58±0.01 53.52±0.10 2.00±0.04 45.25±0.07 2.79±0.03 63.31±0.06
(40:40:20)
CD(P≤0.05) 0.80 0.26 0.16 0.22 0.20 0.25
Sev
Control (100% WF) 25.52±0.03 59.36±0.07 3.65±0.03 58.42±0.05 0.87±0.01 61.32±0.05
WH-1129:SGF:SBF 32.62±0.02 55.46±0.13 3.47±0.04 48.80±0.07 2.13±0.03 59.06±0.06
(40:40:20)
HD-2967:SGF:SBF 31.61±0.01 54.46±0.04 3.30±0.02 48.39±0.08 1.94±.02 58.24±0.06
(40:40:20)
CD(P≤0.05) 1.01 0.31 0.17 0.26 0.19 0.22
Sev
The control sev had in vitro availability of calcium, iron and zinc 25.52, 3.65 and
0.87mg/100g, respectively. Availability of calcium and zinc increased significantly (P≤0.05)
to 32.62 and 2.13mg/100g, respectively in WH-1129 and to 31.61 and 1.94mg/100g,
respectively in HD-2967 supplemented sev. However the availability of iron decreased
significantly (P≤0.05) to 3.47 and 3.30 mg/100g in WH-1129 and HD-2967 supplemented
sevs, respectively. A significant (P≤0.05) difference was observed in the mineral availability
of control and supplemented sevs. The iron availability was higher in control sev, whereas
calcium and zinc availability was significantly (P≤0.05) higher in supplemented sevs
compared to control sev. . However it was observed that there was non-significantly
64
difference in the available calcium, iron and zinc contents of value added sevs developed from
WH-1129 and HD-2967 composite flours.
4.3.3.5 In vitro digestibility
The data pertaining to in vitro starch and protein digestibility of control and one most
acceptable ratio of biscuit, cakes , ladoos and sevs developed from wheat, sorghum and
soybean composite flours are presented in Tables 4.21 to 4.22.
65
Biscuits
In the control biscuit the starch and protein digestibility was 47.45 mg maltose
released/g meal and 68.12 per cent, respectively which was significantly (P≤0.05) higher than
that of both types of supplemented biscuits. The in vitro starch and protein digestibility was
45.78 mg maltose released/g meal and 65.81 per cent, respectively in WH-1129 supplemented
biscuits while HD-2967 supplemented biscuits had starch digestibility of 45.63 mg maltose
released/g meal and protein digestibility of 67.12 per cent. In vitro protein digestibility of HD
-2967 supplemented biscuits was significantly (P≤0.05) higher than that of WH-1129
supplemented biscuits.
Table 4.21: In vitro starch and protein digestibility of wheat, sorghum and soybean
composite flour biscuits and cake (on dry matter basis)
Supplementation Starch digestibility Protein digestibility

level (%) (mg maltose released/g meal) (%)
Biscuit
Control (100% WF) 47.45±0.06 68.12±0.05
WH-1129:SGF:SBF 45.78±0.09 65.81±0.07
(40:40:20)
HD-2967:SGF:SBF 45.63±0.06 67.12±0.10
(40:40:20)
CD(P≤0.05) 0.31 0.26
Cake
Control (100% WF) 50.33±0.07 72.26±0.06
WH-1129:SGF:SBF 48.87±0.05 70.29±0.09
(40:40:20)
HD-2967:SGF:SBF 48.61±0.06 69.75±0.06
(40:40:20)
CD(P≤0.05) 0.22 0.26
Cake
The starch and protein digestibility was 50.33 mg maltose released/g meal and 72.26
per cent, respectively in the control cake which was higher than that of both types of value
added cakes. The starch and protein digestibility was 48.87 mg maltose released/g meal and
70.29 per cent, respectively for WH-1129 supplemented cake which was significantly higher
than that of HD-2967 supplemented cake which had starch digestibility of 48.61 mg maltose
released/g meal and protein digestibility of 69.75 per cent.
66
Ladoo
In the control ladoos the starch and protein digestibility was 42.53 mg maltose
released/g meal and 73.68 per cent, respectively which was significantly (P≤0.05) higher than
that of both types of value added ladoos developed from wheat, sorghum and soybean
composite flours. The starch and protein digestibility was 40.64 mg maltose released/g meal
and 71.35 per cent, respectively for WH-1129 supplemented ladoos while HD-2967
supplemented ladoos had starch and protein digestibility of 40.35 mg maltose released/g meal
and 70.86 per cent, respectively.
Table 4.22: In vitro starch and protein digestibility of wheat, sorghum and soybean
composite flour ladoo and sev (on dry matter basis)
Supplementation Starch digestibility Protein digestibility

level (%) (mg maltose released/g meal) (%)
Ladoo
Control (100% WF) 42.53±0.10 73.68±0.09
WH-1129:SGF:SBF 40.64±0.16 71.35±10.08
(40:40:20)
HD-2967:SGF:SBF 40.35±0.10 70.86±0.07
(40:40:20)
CD(P≤0.05) 0.44 0.29
Sev
Control (100% WF) 45.44±0.26 71.03±0.04
WH-1129:SGF:SBF 43.83±0.06 68.77±0.07
(40:40:20)
HD-2967:SGF:SBF 43.52±0.09 68.17±0.07
(40:40:20)
CD(P≤0.05) 0.26 0.22
Sev
The starch and protein digestibility was 45.44 mg maltose released/g meal and 71.03
per cent, in the control sev which was significantly (P≤0.05) higher than that of both types of
value added sevs developed from wheat, sorghum and soybean composite flours. The starch
and protein digestibility was 43.83 mg maltose released/g meal and 68.77 per cent,
respectively for WH-1129 supplemented sev while HD-2967 supplemented sev had starch
digestibility (43.52 mg maltose released/g meal) and protein digestibility (68.17%) which was
significantly (P≤0.05) lower than that of WH-1129 supplemented sev.
67
4.3.3.6 Antinutritional factors
The data pertaining to antinutritional factors i.e. phytic acid and polyphenol content
of acceptable biscuit, cakes, ladoos and sevs developed from wheat, sorghum and soybean
composite flours are presented in Tables 4.23 and 4.24.
Biscuits
Control biscuit made from 100% wheat flour exhibited 137.17 mg/100g phytic acid and
199.12mg/100g, polyphenol which was significantly (P≤0.05) lower than that of both variants
of biscuits developed from wheat, sorghum and soybean composite flours. The values for phytic
acid and polyphenols were 234.09 and 232.83 mg/100g in WH-1129 supplemented biscuits
whereas HD-2967 supplemented biscuits had 231.83 and 239.28 mg/100g phytic acid and
polyphenol, respectively. Polyphenol content of HD-2967 supplemented biscuits was
significantly (P≤0.05) higher as compared to WH-1129 supplemented biscuits.
Table 4.23: Phytic acid and Polyphenol content of wheat, sorghum and soybean composite
flour biscuits and cake (mg/100g, on dry matter basis)
Supplementation Phytic acid Polyphenol
level (%)
Biscuits
Control (100% WF) 137.17±0.84 199.12±0.98
WH-1129:SGF:SBF
(40:40:20) 234.09±0.87 232.83±1.01
HD-2967:SGF:SBF
(40:40:20) 231.83±1.01 239.28±0.68
CD(P≤0.05) 3.21 3.20
Cake
Control (100% WF) 146.55±0.80 207.34±0.36
WH-1129:SGF:SBF
(40:40:20) 242.45±0.61 233.43±0.51
HD-2967:SGF:SBF
(40:40:20) 236.00±0.58 247.15±0.48
CD(P≤0.05) 2.36 1.60
WF = Wheat Flour,WH– 1129= Wheat Flour, SGF = Sorghum Flour, SBF = Soybean Flour,
HD-2967=Wheat Flour
Cake
Control cake contained 146.55 and 207.34 mg/100g phytic acid and polyphenol
contents, respectively which were significantly (P≤0.05) lower than supplemented cakes
which contained 242.45 and 233.43 mg/100g phytic acid and polyphenol contents, in WH-
1129 flour cake while HD-2967 supplemented cake contained phytic acid 236.00 and
polyphenol 247.15 mg/100g at 40:40:20 level. WH-1129 supplemented cake exhibited
68
significantly (P≤0.05) higher contents of phytic acid and significantly (P≤0.05) lower contents
of polyphenol in comparison to HD-2967 supplemented cake.
Ladoo
Control ladoo had 153.57 mg/100g phytic acid and 187.22 mg/100g polyphenol
which were significantly (P≤0.05) lower as compared to wheat, sorghum and soybean
composite flour ladoo. WH-1129 wheat variety supplemented ladoo contained 234.00 and
232.83 mg/100g phytic acid and polyphenol, respectively whereas HD-2967 supplemented
ladoo had 231.83 and 239.28 mg/100g phytic acid and polyohenol, respectively. These
antinutrients were significantly (P≤0.05) higher in supplemented ladoos than control ladoo,
probably because of high content of phytic acid and polyphenol in sorghum and soybean
flours than wheat flour. Wheat, sorghum and soybean composite flour ladoos of WH-1129
exhibited significantly (P<0.05) higher contents of phytic acid and significantly (P≤0.05)
lower contents of polyphenol in comparison to HD-2967 supplemented ladoos.
Table 4.25: Phytic acid and Polyphenol content of wheat, sorghum and soybean composite
flour ladoo and sev (mg/100g, on dry matter basis)
Supplementation Phytic acid Polyphenol
level (%)
Ladoo
Control (100% WF) 153.57±0.92 187.22±0.83
WH-1129:SGF:SBF
(40:40:20) 248.10±0.82 222.08±0.74
HD-2967:SGF:SBF
(40:40:20) 241.20±0.99 234.26±0.92
CD(P≤0.05) 3.22 2.94
Sev
Control (100% WF) 189.09±0.89 215.07±0.54
WH-1129:SGF:SBF
(40:40:20) 281.07±0.70 245.10±0.56
HD-2967:SGF:SBF
(40:40:20) 274.03±0.80 255.03±0.74
CD(P≤0.05) 2.81 2.19
Sev
Control sev prepared from 100 % wheat flour had 189.09 mg/100g phytic acid and
215.07 g/100g, polyphenol which was significantly (P<0.05) lower than that of both types of
supplemented sevs prepared from wheat, sorghum and soybean flours. The phytic acid and
polyphenol contents of WH-1129 supplemented sevs were 281.07 and 245.10 mg/100g,
respectively whereas HD-2967 supplemented sevs had 274.03 and 255.03 mg/100g of phytic
69
acid and polyphenol contents, respectively at 40:40:20 supplementation level. WH-1129 flour
supplemented sev exhibited significantly (P<0.05) higher contents of phytic acid and
significantly (P<0.05) lower contents of polyphenol in comparision to HD-2967 supplemented
sev.
Stored products were studied for their sensory characteristics at an interval of 15 days
for 3 months by a panel of 10 semi-trained judges using nine-point Hedonic Scale. The results
of organoleptic evaluation of stored products are presented in Table 4.25 to 4.27.
4.4.1.1 Biscuits
4.4.1.1.1 Colour
The acceptability scores for colour of control biscuits, WH-1129:SGF:SBF and HD-
2967:SGF:SBF at 60:30:10 and 40:40:20 level declined gradually during storage period. Mean
scores of colour for control and WH-1129:SGF:SBF (60:30:10 and 40:40:20) supplemented
biscuits declined from 8.00 (zero day) to 6.10 (90 th day), 7.90 (zero day) to 6.90 (90 th day) and
8.30 (zero day) to 7.00 (90th day), respectively. Similarly scores of colour of HD:SGF:SBF
(60:30:10 and 40:40:20) supplemented biscuits also decreased gradually from 8.10 (zero day)
to 6.80 (90th day) and 8.40 (zero day) to 6.90(90 th day), respectively. On mean basis the
colour scores of control biscuits was in the category of ‘liked moderately’ and that of WH-
1129 supplemented biscuits was in category of ‘liked very much’ and that of HD-2967 ranged
from ‘liked moderately’ to ‘liked very much’.
4.4.1.1.2 Appearance
The mean scores of appearance of control biscuit, WH-1129 and HD-2967
supplemented biscuits also declined gradually from zero to ninety days of storage. The score of
appearance of all types of biscuits was in the category of ‘liked moderately’ to ‘liked very
much’, upto 90 days of storage.
4.4.1.1.3 Aroma
Mean scores of aroma in control biscuit, WH-1129:SGF:SBF (60:30:10 and
40:40:20) and HD: SGF: SBF (60: 30: 10 and 40: 40: 20) declined gradually (P≤0.05) decline
from 8.20 (zero day) to 6.30 (90th day), 8.30 (zero day) to 6.50 (90 th day), 8.20 (zero day) to
6.50 (90th day), 8.10 (zero day) to 6.30 (90 th day) and 8.20 (zero day) to 6.30 (90 th day) during
storage, respectively. All types of biscuits on mean were lying in the category of ‘liked
moderately’ except WH-1129: SGF: SBF (40:40:20) ‘liked very much’ for scores of aroma
during three months of storage.
70
Table 4.25: Effect of storage period on mean scores of sensory characteristics of wheat, sorghum and soybean composite flour biscuits
Supplementation Storage period (days)
level (%) 0 15 30 45 60 75 90 Mean
Colour
Control (100% WF) 8.00±0.25 7.70±0.21 7.70±0.21 7.60±0.16 7.50±0.13 6.60±0.16 6.10±0.10 7.31±0.24
WH-1129:SGF:SBF 7.90±0.28 7.60±0.16 7.60±0.16 7.60±0.16 7.60±0.16 7.30±0.15 6.90±0.10 7.50±0.34
(60:30:10)
WH-1129:SGF:SBF 8.30±0.21 7.80±0.29 7.80±0.30 7.60±0.22 7.60±0.22 7.60±0.16 7.00±0.02 7.67±0.21
(40:40:20)
HD-2967:SGF:SBF 8.10±0.23 7.20±0.32 7.20±0.20 7.10±0.27 7.10±0.27 7.20±0.13 6.80±0.13 7.24±0.22
(60:30:10)
HD-2967:SGF:SBF 8.40±0.16 7.80±0.20 7.80±0.20 7.70±0.15 7.70±0.15 7.50±0.16 6.90±0.10 7.69±0.13
(40:40:20)
Mean 8.14 7.62 7.62 7.52 7.50 7.24 6.74
CD(P≤0.05) Period : 0.25 Supplementation level : 0.21 Period × Supplementation level : NS
Appearance
Control (100% WF) 8.40±0.16 7.50±0..22 7.40±0.16 7.30±0.15 7.30±0.16 6.80±0.13 6.60±0.16 7.33±0.23
WH-1129:SGF:SBF 8.10±0.28 7.50±0.16 7.50±0.16 7.50±0.16 7.40±0.16 7.30±0.15 6.60±0.16 7.41±0.20
(60:30:10)
WH-1129:SGF:SBF 8.40±0.16 8.10±0.31 8.10±0.31 7.70±0.21 7.70±0.21 7.40±0.22 6.50±0.16 7.70±0.18
(40:40:20)
HD-2967:SGF:SBF 8.40±0.16 7.20±0.41 8.10±0.32 7.00±0.33 7.00±0.33 6.60±0.22 6.40±0.15 7.24±0.13
(60:30:10)
HD-2967:SGF:SBF 8.30±0.21 7.70±0.21 7.70±0.21 7.60±0.16 7.60±0.13 7.40±0.16 6.70±0.16 7.57±0.16
(40:40:20)
Mean 8.32 7.76 7.60 7.42 7.40 7.1 6.56
71
Aroma
Control (100% WF) 8.20±0.24 7.50±0.22 7.10±0.10 7.00±0.07 7.00±0.09 6.60±0.16 6.30±0.15 7.10±0.20
WH-1129:SGF:SBF 8.30±0.21 7.70±0.26 7.50±0.17 7.40±0.16 7.30±0.15 6.60±0.16 6.50±0.16 7.33±0.16
(60:30:10)
WH-1129:SGF:SBF 8.20±0.24 7.80±0.32 7.70±0.30 7.60±0.26 7.40±0.22 6.60±0.14 6.50±0.15 7.40±0.24
(40:40:20)
HD-2967:SGF:SBF 8.10±0.23 7.10±0.40 6.90±0.31 6.90±0.31 6.80±0.29 6.50±0.23 6.30±0.13 6.94±0.15
(60:30:10)
HD-2967:SGF:SBF 8.20±0.24 7.70±0.30 7.50±0.22 7.50±022 7.20±0.20 6.50±0.21 6.30±0.22 7.27±0.18
(40:40:20)
Mean 8.20 7.56 7.34 7.28 7.14 6.56 6.38
Texture
Control (100% WF) 7.80±0.20 7.80±0.20 7.50±0.16 7.40±0.17 7.20±0.20 6.60±0.16 6.10±0.13 7.20±034
WH-1129:SGF:SBF 8.00±0.21 7.70±0.26 7.60±0.22 7.40±0.22 7.30±0.21 6.50±0.12 6.30±0.16 7.26±0.20
(60:30:10)
WH-1129:SGF:SBF 8.20±0.24 7.90±0.31 7.90±0.31 7.70±0.26 7.60±0.22 6.50±0.15 6.30±0.32 7.44±0.11
(40:40:20)
HD-2967:SGF:SBF 8.00±0.25 7.00±0.37 7.00±0.32 6.80±0.29 6.80±0.29 6.40±0.17 6.20±0.22 6.89±0.19
(60:30:10)
HD-2967:SGF:SBF 7.90±0.28 7.80±0.29 7.70±0.26 7.60±0.22 7.50±0.22 6.40±0.16 6.20±0.21 7.30±0.10
(40:40:20)
Mean 7.98 7.64 7.54 7.38 7.28 6.48 6.22
72
Taste
Control (100% WF) 8.00±0.25 7.80±0.24 7.40±0.20 7.00±0.09 6.70±0.21 6.70±0.08 6.40±0.17 7.14±0.23
WH-1129:SGF:SBF 8.30±0.15 7.60±0.16 7.30±0.22 7.10±0.17 7.00±0.15 6.60±0.15 6.30±0.15 7.17±0.20
(60:30:10)
WH-1129:SGF:SBF 8.20±0.29 8.40±0.15 8.10±0.15 7.80±0.13 7.60±0.14 6.80±0.16 6.80±0.13 7.67±0.21
(40:40:20)
HD-2967:SGF:SBF 8.20±0.20 7.10±0.31 6.90±0.10 6.90±0.23 6.70±0.16 6.60±0.13 6.40±0.16 6.97±0.5
(60:30:10)
HD-2967:SGF:SBF 8.20±0.29 8.00±0.25 7.70±0.23 7.50±0.16 7.50±0.15 6.80±0.15 6.70±0.15 7.49±0.13
(40:40:20)
Mean 8.18 7.78 7.48 7.26 7.10 6.70 6.52
Overall Acceptability
Control (100% WF) 8.08±0.13 7.66±0.15 7.42±0.10 7.26±0.21 71.4±0.21 6.66±0.15 6.30±0.16 7.20±0.11
WH-1129:SGF:SBF
8.12±0.09 7.62±0.10 7.50±0.15 7.40±0.12 7.32±0.18 6.86±0.20 6.52±0.18 7.30±0.22
(60:30:10)
WH-1129:SGF:SBF
8.26±0.12 8.00±0.16 7.92±0.19 7.68±0.09 7.58±0.19 6.98±0.21 6.62±0.13 7.54±0.22
(40:40:20)
HD-2967:SGF:SBF
8.16±0.09 7.12±0.08 7.22±0.13 6.94±0.21 6.88±0.16 6.66±0.24 6.42±0.20 7.00±0.12
(60:30:10)
HD-2967:SGF:SBF
8.20±0.19 7.80±0.14 7.68±0.20 7.58±0.23 7.50±0.16 6.92±0.10 6.56±0.12 7.40±0.21
(40:40:20)
Mean 8.16 7.64 7.55 7.37 7.28 6.82 6.48
73
4.4.1.1.4 Texture
The acceptability scores of texture in control biscuit, WH-1129: SGF: SBF (60: 30:
10 and 40: 40: 20) and HD: SGF: SBF (60: 30: 10 and 40: 40: 20) gradually decrease during
storage period. The scores of texture of control, WH-1129:SGF:SBF (60: 30: 10 and 40: 40:
20) and HD: SGF: SBF (60: 30: 10 and 40: 40: 20) biscuits changed from 7.80 (zero day) to
6.10 (90th day), 8.00 (zero day) to 6.30 (90 th day) and 8.20 (zero day) to 6.30 (90 th day), 8.00
(zero day) to 6.20 (90th day), and 7.90(zero day) to 6.20 (90 th day,) respectively. On mean
basis all types of biscuits were organoleptically acceptable and fell in category of ‘liked
moderately’.
4.4.1.1.5 Taste
The acceptability scores of taste in control, WH-1129:SGF:SBF (60:30:10 and
40:40:20), HD:SGF:SBF (60:30:10 and 40:40:20) declined gradually from zero to 90th day of
storage. The scores of taste of control, WH-1129:SGF:SBF (60:30:10 and 40:40:20) and
HD:SGF:SBF (60:30:10 and 40:40:20) decreased from 8.00 (zero day) to 6.40 (90 th day), 8.30
(zero day) to 6.30 (90th day), 8.20 (zero day) to 6.80 (90 th day), 8.20 (zero day) to 6.40 (90 th
day) and 8.20 (zero day) and 6.70 (90 th day) respectively. On mean basis all types of biscuits
were ‘liked moderately’ except WH-1129 (40:40:20) biscuits which were to ‘liked very
much’ upto during three months of storage.
4.4.1.1.6 Overall acceptability
The mean scores of overall acceptability in control, WH-1129:SGF:SBF (60:30:10
and 40:40:20) and HD:SGF:SBF (60:30:10 and 40:40:20) gradually declined during storage.
The acceptability score for control biscuits declined from 8.08 (zero day) to 6.30 (90 th day),
for WH-1129:SGF:SBF (60:30:10 and 40:40:20), it declined from 8.12 (zero day) to 6.52
(90th day) and 8.26 (zero day) to 6.62 (90th day), respectively and for HD:SGF:SBF (60:30:10
and 40:40:20) it declined from 8.16 (zero day) to 6.42 (90 th day) and 8.20 (zero day) to 6.56
(90th day) during storage. However on mean basis all types of biscuits were acceptable upto
90 days of storage and were ‘liked moderately’ except WH-1129 (40:40:20) which were
‘liked very much’.
4.4.1.2 Ladoo
4.4.1.2.1 Colour
The acceptability scores for colour of control ladoo, WH-1129:SGF:SBF and HD-
2967:SGF:SBF at 60:30:10 and 40:40:20 level declined gradually during storage period. The
scores for control, WH-1129:SGF:SBF (60:30:10) and (40:40:20) level declined from 7.40
(zero day) to 6.10 (90th day), 8.30 (zero day) to 6.90 (90 th day) and 8.80 (zero day) to 7.00
(90th day)respectively. Similarly scores for HD:SGF:SBF (60:30:10) and (40:40:20) level also
decreased from 7.90 (zero day) to 6.80 (90 th day) and 8.30(zero day) to 6.90(90th day),
74
respectively. On mean basis colour of all types of supplemented biscuits were ‘liked very
much’ while control biscuits were ‘liked moderately’ upto 90 days of storage.
Mean scores of appearance in control ladoos, WH-1129:SGF:SBF (60:30:10 and
40:40:20) and HD:SGF:SBF (60:30:10 and 40:40:20) declined gradually from 7.30 (zero
day) to 6.40 (90th day), 8.20 (zero day) to 7.00 (90 th day), 8.80 (zero day) to 7.00 (90 th day),
7.70 (zero day) to 6.80 (90th day) and 8.20 (zero day) to 7.00 (90 th day), respectively during
storage. WH-1129:SGF:SBF (60:30:10 and 40:40:20) and HD:SGF:SBF (40:40:20) level of
ladoos were ‘liked very much’ whereas control and HD:SGF:SBF (60:30:10) fell in the
category of ‘liked moderately’ upto three months of storage.
Aroma
The mean scores of aroma of control ladoos, WH-1129:SGF:SBF (60:30:10) and
HD:SGF:SBF (60:30:10) ladoos fell in the category of ‘liked very much’ to ‘liked
moderately’ upto 90 days of storage while WH-1129:SGF:SBF (40:40:20) and HD:SGF:SBF
(40:40:20) ladoos were ‘liked very much’ from zero to ninety days of storage. All the ladoos
were organoleptically acceptable upto 90 days of storage.
4.4.1.2.4 Texture
The acceptability scores of texture in control, WH-1129:SGF:SBF (60:30:10 and
40:40:20) and HD:SGF:SBF (60:30:10 and 40:40:20) ladoos showed gradual decline during
storage period. The mean scores of texture of control, WH-1129:SGF:SBF (60:30:10 and
40:40:20) and HD:SGF:SBF (60:30:10 and 40:40:20) ladoos decreased from 7.50 (zero day)
to 5.90 (90th day), 7.80 (zero day) to 6.30 (90th day), 8.20 (zero day) to 6.40 (90th day), 7.60
(zero day) to 6.10 (90th day), and 7.70 (zero day) to 6.30 (90 th day,) respectively. On mean
basis texture of all types of ladoos were ‘liked moderately’ except WH-1129 (40:40:20)
ladoos which were ‘liked very much’ upto three months of storage.
4.4.1.2.5 Taste
40:40:20) and HD:SGF:SBF (60:30:10 and 40:40:20) ladoos declined gradually from zero to
90th day of storage. Mean scores of taste of control, WH-1129:SGF:SBF (60:30:10 and
40:40:20) and HD:SGF:SBF (60:30:10 and 40:40:20) ladoos declined from 7.40 (zero day) to
6.10 (90th day), 7.80 (zero day) to 6.20 (90th day), 8.80 (zero day) to 6.70 (90th day), 8.20 (zero
day) to 6.10 (90th day) and 8.60 (zero day) and 6.60 (90 th day) respectively. On mean basis
taste of all types of ladoos fell in the category of ‘liked moderately’ upto three months of
storage while that of WH-1129:SGF:SBF and HD-2967:SGF:SBF (40:40:20) fell in category
of ‘liked very much’
75
Table 4.26: Effect of storage period on mean scores of sensory characteristics of wheat, sorghum and soybean composite flour ladoo
Storage period (days)
Supplementation level 0 15 30 45 60 75 90 Mean
(%)
Colour
Control (100% WF) 7.40±0.26 7.30±0.21 7.30±0.22 7.30±0.21 7.20±0.13 6.60±0.16 6.10±0.10 7.03±0.13
WH-1129:SGF:SBF
8.30±0.15 8.10±0.10 8.00±0.09 7.80±0.13 7.80±0.13 7.30±0.15 6.90±0.09 7.74±0.15
(60:30:10)
WH-1129:SGF:SBF
8.80±0.13 8.80±0.13 8.80±0.13 8.80±0.08 8.80±0.07 7.60±0.16 7.00±0.06 8.14±0.20
(40:40:20)
HD-2967:SGF:SBF
7.90±0.17 7.80±0.13 7.80±0.14 7.70±0.14 7.70±0.15 7.20±0.13 6.80±0.14 7.76±0.16
(60:30:10)
HD-2967:SGF:SBF
8.30±0.15 8.30±0.15 8.30±0.15 8.00±0.16 7.80±0.14 7.50±0.17 6.90±0.10 7.87±0.10
(40:40:20)
Mean 8.14 8.06 8.04 7.76 7.70 7.24 6.74
Appearance
Control (100% WF) 7.30±0.30 7.20±0.24 7.20±0.25 7.10±0.23 6.90±0.18 6.90±0.18 6.40±0.16 7.00±0.30
WH-1129:SGF:SBF
8.20±0.20 8.20±0.21 7.90±0.10 7.70±0.15 7.60±0.13 7.60±0.16 7.00±0.09 7.74±0.20
(60:30:10)
WH-1129:SGF:SBF
8.80±0.13 8.80±0.14 8.50±0.17 7.90±0.10 7.80±0.16 7.80±0.13 7.00±0.07 8.09±0.18
(40:40:20)
HD-2967:SGF:SBF
7.70±0.15 7.70±0.16 7.70±0.15 7.60±0.16 7.40±0.14 7.40±0.16 6.80±0.13 7.47±0.13
(60:30:10)
HD-2967:SGF:SBF
8.20±0.14 8.20±0.13 8.00±0.08 7.90±0.10 7.80±0.17 7.80±0.13 7.00±0.09 7.84±0.17
(40:40:20)
Mean 8.04 8.02 7.86 7.64 7.50 7.50 6.84
76
Aroma
Control (100% WF) 7.70±0.21 7.6±0.16 7.3±0.15 7.00±0.14 6.80±0.13 6.80±0.14 6.70±0.15 7.13±0.19
WH-1129:SGF:SBF
7.90±0.23 7.6±0.08 7.6±0.16 7.60±0.16 7.30±0.15 7.30±0.15 6.60±0.16 7.41±0.21
(60:30:10)
WH-1129:SGF:SBF
8.50±0.16 8.50±0.16 8.10±0.10 7.80±0.13 7.50±0.17 7.40±0.16 6.90±0.10 7.81±0.16
(40:40:20)
HD-2967:SGF:SBF
7.90±0.10 7.90±0.17 7.60±0.16 7.40±0.16 7.10±0.10 7.00±0.09 6.90±0.10 7.40±0.14
(60:30:10)
HD-2967:SGF:SBF
8.20±0.13 8.0±0.10 7.8±0.13 7.50±0.17 7.30±0.15 7.30±0.15 7.00±0.08 7.58±0.23
(40:40:20)
Mean 8.04 7.92 7.68 7.46 7.20 7.16 6.82
Texture
Control (100% WF) 7.50±0.27 7.50±0.26 7.10±0.18 6.80±0.17 6.50±0.17 6.20±0.20 5.90±0.13 6.79±
WH-1129:SGF:SBF
7.80±0.25 7.80±0.24 7.30±0.21 7.20±0..16 6.90±0.10 6.50±0.17 6.30±0.15 7.11±0.
(60:30:10)
WH-1129:SGF:SBF
8.20±0.20 8.20±0.21 8.10±0.16 7.40±0.10 7.20±0.09 7.00±0.09 6.40±0.16 7.50±0.24
(40:40:20)
HD-2967:SGF:SBF
7.60±0.16 7.60±0.17 7.40±0.15 7.10±0.15 6.90±0.13 6.80±0.13 6.10±0.10 7.07±0.21
(60:30:10)
HD-2967:SGF:SBF
7.70±0.15 7.70±0.14 7.50±0.18 7.30±0.13 7.00±0.10 7.00±0.07 6.30±0.13 7.21±o.18
(40:40:20)
Mean 7.76 7.76 7.48 7.16 6.90 6.70 6.20
77
Taste
Control (100% WF) 7.40±0.34 7.00±0.26 6.90±0.23 6.60±0.16 6.50±0.17 6.20±0.13 6.10±0.10 6.67±0.20
WH-1129:SGF:SBF
7.80±0.13 7.80±0.14 7.70±0.15 7.40±0.17 7.20±0.13 7.00±0.09 6.20±0.13 7.30±0.18
(60:30:10)
WH-1129:SGF:SBF
8.80±0.14 8.20±0.13 8.00±0.09 7.80±0.13 7.60±0.16 7.30±0.15 6.70±0.15 7.77±0.31
(40:40:20)
HD-2967:SGF:SBF
8.20±0.20 7.60±0.16 7.50±0.17 7.30±0.15 7.00±0.15 6.80±0.20 6.10±0.18 7.21±0.23
(60:30:10)
HD-2967:SGF:SBF
8.60±0.16 7.80±0.13 7.70±0.15 7.70±0.21 7.60±0.16 7.40±0.16 6.60±0.16 7.63±o.15
(40:40:20)
Mean 8.16 7.68 7.56 7.36 7.18 6.94 6.34
Control (100% WF) 7.46±0.09 7.32±0.13 7.16±0.15 6.96±0.21 6.78±0.22 6.54±0.13 6.24±0.10 6.89±0.12
WH-1129:SGF:SBF
8.00±0.16 7.90±0.23 7.70±0.21 7.54±0.16 7.36±0.28 7.14±0.21 6.60±0.15 7.44±0.12
(60:30:10)
WH-1129:SGF:SBF
8.62±0.17 8.50±0.10 8.30±0.30 7.94±0.20 7.78±0.22 7.42±0.17 6.80±0.12 7.79±0.09
(40:40:20)
HD-2967:SGF:SBF
7.86±0.01 7.72±0.10 7.60±0.16 7.42±0.22 7.22±0.20 7.04±0.15 6.54±0.18 7.35±0.10
(60:30:10)
HD-2967:SGF:SBF
8.20±0.12 8.00±0.11 7.86±0.18 7.68±0.20 7.50±0.21 7.40±0.15 6.76±0.18 7.58±0.23
(40:40:20)
Mean 8.03 7.89 7.72 7.51 7.33 7.11 6.59
78
Mean scores of overall acceptability in control, WH-1129:SGF:SBF (60:30:10 and
40:40:20), and HD:SGF:SBF (60:30:10 and 40:40:20) showed gradual decline during storage.
The acceptability score for control ladoos declined from 7.46 (zero day) to 6.24 (90th day), for
WH-1129:SGF:SBF (60:30:10 and 40:40:20), it declined from 8.00 (zero day) to 6.60 (90 th
day), 8.62 (zero day) to 6.80 (90 th day ) and for HD:SGF:SBF (60:30:10 and 40:40:20), it
declined from 7.86 (zero day) to 6.54 (90 th day) and 8.20 (zero day) to 6.76 (90 th day),
respectively during storage. On the mean basis all types of ladoos were organoleptically
acceptable upto 90 days of storage and fell in the category of’ ‘liked moderately’ to ‘liked
very much’.
4.4.1.3 Sev
4.4.1.3.1 Colour
The scores for colour of control sev, WH-1129:SGF:SBF and HD-2967:SGF:SBF at
60:30:10 and 40:40:20 levels declined gradually during storage period but this decline was
non-significant. Mean scores of colour for control, WH-1129:SGF:SBF (60:30:10 and
40:40:20) level declined gradually from 6.20 (zero day) to 5.10 (90th day), 7.80 (zero day) to
6.90 (90th day) and 8.50 (zero day) to 7.00 (90 th day). Similarly sev prepared from
HD:SGF:SBF (60:30:10 and 40:40:20) showed gradual decline in mean scores of colour from
7.60 (zero day) to 7.00 (90th day) and 7.90 (zero day) to 7.00 (90th day), respectively.
A gradual decrease in scores of appearance for different types of sev was observed
during 90 days of storage period. The mean scores of appearance of control sev, was in
category of ‘liked slightly’ and that of WH-1129:SGF:SBF (60:30:10), HD:SGF:SBF
(60:30:10) and (40:40:20) fell in the category of ‘liked moderately’ whereas that of WH-
1129:SGF:SBF (40:40:20) fell in the category of ‘liked very much’ from zero to ninety days
of storage.
4.4.1.3.3 Aroma
The acceptability scores of aroma in control sev, WH-1129:SGF:SBF (60:30:10
and 40:40:20) and HD:SGF:SBF (60:30:10 and 40:40:20) sev declined gradually from 5.90
(zero day) to 4.70 (90th day), 8.10 (zero day) to 6.00 (90 th day), 8.10 (zero day) to 6.00 (90 th
day), 7.70 (zero day) to 6.00 (90 th day) and 7.90 (zero day) to 6.00 (90 th day), respectively
during storage. On mean basis the aroma scores of all types of sevs were lying in the category
of ‘liked moderately’ except control sev which fell in the category of ‘neither liked nor
disliked’ upto three months of storage.
79
Table 4.27: Effect of storage period on mean scores of sensory characteristics of wheat, sorghum and soybean composite flour sev
level (%) 0 15 30 45 60 75 90 Mean
Colour
Control (100% WF) 6.20±0.13 6.20±0.14 6.20±0.14 5.80±0.20 5.70±0.15 5.30±0.13 5.10±0.16 5.79±00.15
WH-1129:SGF:SBF
7.80±0.25 7.40±0.22 7.30±0.15 7.30±0.13 7.30±0.12 6.90±0.22 6.90±0.15 7.27±0.14
(60:30:10)
WH-1129:SGF:SBF
8.50±0.17 8.20±0.20 7.90±0.10 7.90±0.09 7.60±0.17 7.50±0.24 7.00±0.13 7.80±0.10
(40:40:20)
HD-2967:SGF:SBF
7.60±0.16 7.60±0.16 7.60±0.10 7.00±0.12 7.00±0.19 7.00±0.17 7.00±0.23 7.26±0.20
(60:30:10)
HD-2967:SGF:SBF
7.90±0.18 7.80±0.20 7.70±0.15 7.60±0.20 7.50±0.21 7.40±0.15 7.00±0.26 7.55±0.22
(40:40:20)
Mean 7.60 7.44 7.34 7.42 7.02 6.82 6.60
Appearance
Control (100% WF) 6.30±0.21 6.30±0.13 5.90±0.21 5.70±0.10 5.50±0.15 5.10±0.33 4.80±0.22 5.66±0.25
WH-1129:SGF:SBF
7.90±0.23 7.90±0.12 7.70±0.25 7.50±0.17 7.300±0.16 7.00±0.29 7.00±0.10 7.47±0.19
(60:30:10)
WH-1129:SGF:SBF
8.50±0.16 8.50±0.16 8.10±0.20 7.90±0.15 7.90±0.20 7.09±0.14 7.00±0.16 7.97±0.11
(40:40:20)
HD-2967:SGF:SBF
7.50±0.17 7.50±0.18 7.50±0.10 7.40±0.21 7.10±0.27 6.900±0.10 6.70±0.17 7.22±0.31
(60:30:10)
HD-2967:SGF:SBF
7.70±0.21 7.70±0.20 7.60±0.19 7.50±0.16 7.40±0.13 7.20±0.16 7.00±0.13 7.44±0.21
(40:40:20)
Mean 7.58 7.58 7.36 7.20 7.04 6.82 6.50
80
Aroma
Control (100% WF) 5.90±0.30 5.90±0.13 5.60±0.09 5.30±0.30 5.00±0.09 4.90±0.12 4.70±0.19 5.33±0.20
WH-1129:SGF:SBF
8.10±0..27 7.5±0.15 7.30±0.10 6.90±0.21 6.80±0.23 6.30±0.17 6.00±0.11 6.99±0.17
(60:30:10)
WH-1129:SGF:SBF
8.10±0.16 7.6±0.18 7.60±0.16 7.10±0.16 7.00±0.16 6.50±0.15 6.00±0.15 7.12±0.15
(40:40:20)
HD-2967:SGF:SBF
7.70±0.20 7.0±0.13 6.60±0.18 6.60±0.16 6.20±0.15 6.00±0.20 6.00±0.17 6.59±0.16
(60:30:10)
HD-2967:SGF:SBF
7.90±0.18 7.2±0.16 7.10±0.14 7.00±0.18 6.70±0.22 6.40±0.25 6.00±0.30 6.90±0.29
(40:40:20)
Mean 7.54 7.04 6.84 6.58 6.34 6.02 5.74
Texture
Control (100% WF) 6.30±0.21 5.70±0.111 5.40±0.17 5.40±0.15 5.30±0.25 5.00±0.16 5.00±0.21 5.44±0.21
WH-1129:SGF:SBF
7.90±0.16 7.80±0.18 7.60±0.21 7.50±0.10 7.10±0.23 7.00±0.10 6.40±0.23 7.33±0.18
(60:30:10)
WH-1129:SGF:SBF
8.10±0.15 8.00±0.21 7.80±0.18 7.60±0.22 7.20±0.19 7.00 ±0.12 6.70±0.16 7.49±0.13
(40:40:20)
HD-2967:SGF:SBF
7.20±0.20 7.10±0.23 7.00±0.14 6.90±0.13 6.90±0.15 6.80±0.17 6.50±0.13 6.91±0.16
(60:30:10)
HD-2967:SGF:SBF
7.50±0.13 7.40±0.20 7.40±0.15 7.30±0.16 7.00±0.14 7.00±0.20 6.70±0.19 7.18±0.19
(40:40:20)
Mean 7.40 7.20 7.04 6.94 6.70 6.56 6.26
81
Taste
Control (100% WF) 6.10±0.30 5.60±0.11 5.30±0.016 5.30±0.09 5.20±0.18 5.10±0.24 4.90±0.13 5.36±0.25
WH-1129:SGF:SBF
7.90±0.20 7.80±0.18 7.40±0.15 7.10±0.11 6.90±0.15 6.70±0.21 6.50±0.21 7.19±0.20
(60:30:10)
WH-1129:SGF:SBF
8.40±0.21 7.90±0.16 7.60±0.09 7.50±0.20 7.40±0.16 7.00±0.08 7.00±0.20 7.54±0.17
(40:40:20)
HD-2967:SGF:SBF
7.40±0.17 7.30±0.28 7.00±0.18 6.90±0.13 6.90±0.21 6.70±0.21 6.50±0.15 6.96±0.15
(60:30:10)
HD-2967:SGF:SBF
8.00±0.10 7.80±0.21 7.30±0.12 7.20±0.17 7.0±0.23 7.00±0.24 6.90±0.13 7.31±0.30
(40:40:20)
Mean 7.56 7.28 6.92 6.80 6.68 6.50 6.36
Control (100% WF) 6.16±0.12 5.94±1.16 5.68±0.22 5.50±0,26 5.34±1.15 5.08±0.17 4.90±0.19 5.46±0.21
WH-1129:SGF:SBF
7.92±0.09 7.68±0.13 7.46±0.21 7.26±0.13 7.08±0.10 6.78±0.22 6.56±0.14 7.18±0.11
(60:30:10)
WH-1129:SGF:SBF
8.32±0.20 8.04±0.09 7.80±0.16 7.60±0.15 7.42±0.12 7.02±0.15 6.74±0.09 7.54±0.21
(40:40:20)
HD-2967:SGF:SBF
7.48±0.10 7.30±0.16 7.14±0.18 6.96±0.20 6.82±1.15 6.68±0.13 6.54±0.25 6.94±0.10
(60:30:10)
HD-2967:SGF:SBF
7.80±0.12 7.58±0.14 7.42±0.19 7.32±0.15 7.12±0.22 7.00±0.11 6.72±0.20 7.24±0.17
(40:40:20)
Mean 7.53 7.30 7.10 6.92 6.75 6.51 6.29
82
83
4.4.1.3.4 Texture
The acceptability scores of texture in control sev, WH-1129:SGF:SBF (60:30:10 and
40:40:20) and HD:SGF:SBF (60:30:10 and 40:40:20) sev showed gradual decline from 6.30
(90th day), 7.20 (zero day) to 6.50 (90 th day) and 7.50 (zero day) to 6.70 (90 th day,)
respectively. On the mean basis the scores of texture of all types of sevs were lying in the
category of ‘liked moderately’ except control sev which fell in the category of ‘neither liked
nor disliked’ upto three months of storage.
4.4.1.3.5 Taste
40:40:20), and HD:SGF:SBF (60:30:10 and 40:40:20) sev declined gradually 6.10 (zero day)
to 4.90 (90th day), 7.90 (zero day) to 6.50 (90th day), 8.40 (zero day) to 7.00 (90th day), 7.40
(zero day) to 6.50 (90th day) and 8.00 (zero day) and 6.90 (90th day), respectively. On mean
basis, all types of sevs were lying in the category of ‘liked moderately’ except control sev
which was ‘neither liked nor disliked’ and WH-1129:SGF:SB (40:40:20) which fell in the
category of ‘liked very much’ upto 90 days of storage.
Mean scores of overall acceptability in control, WH-1129:SGF:SBF (60:30:10 and
40:40:20), and HD:SGF:SBF (60:30:10 and 40:40:20) sev showed gradual decrease from 6.16
(90th day ) and 7.48 (zero day) to 6.54 (90 th day) and 7.800 (zero day) to 6.72 (90 th day),
respectively during storage. On mean basis the sevs fell in the category of ‘neither liked nor
disliked’ (control), ‘liked moderately’ (WH-1129:SGF:SBF (60:30:10) and both levels of
supplementation of HD-2967 value added sev) and ‘liked very much’ (WH-1129:SGF:SBF,
40:40:20).
4.4.4 Fat acidity
The stored products i.e. biscuit, ladoo and sev were analyzed for fat acidity at an
interval of 0, 15, 30, 45, 60, 75 and 90 days of storage period. Results of fat acidity changes
during storage in biscuit, ladoo and sev are presented in Tables 4.28 to 4.30.
4.4.2.1 Biscuit
During storage, the fat acidity content of control biscuits increased significantly
(P≤0.05) from 35.67 (0 day) to 73.67 (90 days) mg KOH/100g. The fat acidity of value added
biscuits developed from WH-1129:SGF:SBF (60:30:10) and (40:40:20) increased from 40.67
to 78.67 and 48.33 to 86.33 mg KOH/100g, respectively during zero to 90 days of storage.
The value added biscuits developed from HD:SGF:SBF (60:30:10) and (40:40:20) also
showed increase in fat acidity ranging from from 42.67 to 80.85 and 51.33 to 89.00 mg
KOH/100gm, respectively during zero to 90 days of storage. Though the fat acidity increased
significantly (P≤0.05) in all types of biscuits from zero to 90 days of storage period.
84
Table. 4.28: Effect of storage period on fat acidity (mg KOH/100gm) of wheat, sorghum
and soybean composite flour biscuits (on dry weight basis)
Mean
level (%) 0 15 30 45 60 75 90
Control
35.67±1.20 39.67±1.20 43.47±1.22 47.67±0.88 54.67±1.20 61.33±1.45 73.67±0.88 50.88
(100% WF)
WH-1129:SGF:SBF
40.67±0.88 44.67±0.88 48.13±0.67 52.67±0.82 59.67±0.88 66.68±0.88 78.67±0.44 55.88
(60:30:10)
WH-1129:SGF:SBF
48.33±0.88 52.33±0.88 56.13±0.89 60.33±0.77 67.33±0.86 74.33±0.23 86.33±0.87 63.59
(40:40:20)
HD-2967:SGF:SBF
42.67±1.20 46.33±0.87 49.80±0.88 54.33±0.88 61.33±0.86 68.33±0.88 80.85±1.20 57.59
(60:30:10)
HD-2967:SGF:SBF
51.33±1.20 55.33±0.86 59.13±1.20 63.33±0.44 70.00±1.15 77.00±0.21 89.00±1.54 66.45
(40:40:20)
Mean 43.73 47.67 51.33 55.67 62.60 69.53 81.6

4.4.2.2 Ladoo
During storage, the fat acidity content of control ladoo increased significantly
(P≤0.05) from 34.67 (0 day) to 62.00 (90 days) mg KOH/100g. The fat acidity of value added
ladoos of WH-1129:SGF:SBF (60:30:10) and (40:40:20) flours increased from 39.67 to 70.67
and 43.67 to 71.33 mg KOH/100g, respectively during zero to 90 days of storage. Similarly,
that of HD:SGF:SBF (60:30:10) and (40:40:20) increased significantly (P≤0.05) from 42.67
to 71.33 and 46.00 to 73.33 mg KOH/100gm, respectively during zero to 90 days of storage.
There was a significant (P≤0.05) increase in the fat acidity content of all types of ladoos from
zero to 90 days of storage.
Control WH-1129:SGF:SBF (60:30:10)

WH-1129:SGF:SBF (40:40:20) HD-2967:SGF:SBF (60:30:10)
HD-2967:SGF:SBF (40:40:20)
100
80
(mg KOH/100gm)
60
40
20
0
0 15 30 45 60 75 90
85
Table 4.29: Effect of storage period on fat acidity (mg KOH/100gm) of wheat, sorghum
and soybean composite flour ladoo (on dry weight basis)
Supplementation level (%) Storage period (days) Mea
0 15 30 45 60 75 90 n
Control (100% WF) 34.67±1.7 37.67±1.7 41.00±1.5 42.67±1.7 48.00±1.5 55.00±1.5 62.00±1.4
45.86
6 8 2 6 2 5 3
WH-1129:SGF:SBF 39.67±2.3 56.33±1.7 63.67±1.4 70.67±2.0
46.0±2.08 49.0±2.08 51.0±2.06 53.76
(60:30:10) 3 6 5 2
WH-1129:SGF:SBF 43.67±2.3 46.67±2.3 50.33±2.6 52.00±2.3 57.00±2.3 64.33±2.0 71.33±2.3
55.05
(40:40:20) 3 3 0 1 1 2 3
HD-2967:SGF:SBF 42.67±2.4 46.33±2.7 49.33±2.7 51.33±2.7 56.67±2.9 64.00±2.1 71.33±2.1
54.52
(60:30:10) 0 3 3 3 6 8 8
HD-2967:SGF:SBF 46.00±0.5 49.00±0.5 52.67±1.2 54.33±0.8 59.33±0.8 66.33±0.8 73.33±1.4
57.29
(40:40:20) 8 7 0 8 8 8 5
Mean 41.33 45.13 48.47 50.27 55.47 62.67 69.73
CD(P≤0.05) Period × Supplementation level :
Period : 2.45 Supplementation level : 2.07
NS
Control (100% WF) WH-1129:SGF:SBF (60:30:10)

HD-2967:SGF:SBF (40:40:20)
100
90
80
70
(mg KOH/100gm)
60
50
40
30
20
10
0
0 15 30 45 60 75 90
4.4.2.3 Sev
The fat acidity content of control sev increased significantly (P≤0.05) during storage
period ranged from 28.00 (0 day) to 63.00 (90 days) mg KOH/100g. The fat acidity of WH-
1129:SGF:SBF (60:30:10) and (40:40:20) increased from 33.67 to 66.00 and 37.67 to 70.33
mg KOH/100g, respectively and that of HD:SGF:SBF (60:30:10) and (40:40:20) increased
from 36.33 to 68.33 and 40.33 to 72.33 mg KOH/100g, respectively during zero to 90 days of
storage. There was a significant (P≤0.05) increase in the fat acidity of all types sevs from zero
to 90 days of storage period.
86
Table.4.30: Effect of storage period on fat acidity (mg KOH/100gm) of wheat, sorghum and soybean composite flour sev (on dry weight basis).

Mean
level (%) 0 15 30 45 60 75 90
Control (100% WF) 28.00±1.20 30.00±1.25 33.00±1.25 39.00±2.33 45.00±1.20 54.33±0.88 63.00±0.88 41.76
WH-1129:SGF:SBF
33.67±2.33 36.33±1.85 39.00±2.02 42.00±1.45 48.00±0.88 57.00±2.33 66.00±2.02 46.00
(60:30:10)
WH-1129:SGF:SBF
37.67±2.34 39.67±2.33 43.33±2.08 46.33±0.88 52.33±0.67 60.67±1.20 70.33±0.88 50.05
(40:40:20)
HD-2967:SGF:SBF
36.33±0.88 38.33±2.08 41.33±1.20 44.33±2.08 50.33±2.08 59.34±0.88 68.33±0.99 48.33
(60:30:10)
HD-2967:SGF:SBF
40.33±2.08 42.33±2.10 45.67±2.02 48.33±0.88 54.33±1.45 63.33±1.25 72.33±1.45 52.38
(40:40:20)
Mean 34.44 36.56 39.67 43.11 49.11 58.06 67.11
WF = Wheat Flour,WH– 1129= Wheat Flour,
SGF = Sorghum Flour,
87
Control (100% WF) WH-1129:SGF:SBF (60:30:10)
HD-2967:SGF:SBF (40:40:20)
100
90
80
70
(mg KOH/100gm)
60
50
40
30
20
10
0
0 15 30 45 60 75 90
4.4.2.4 Peroxide value

The peroxide value of control and supplemented storable products like biscuits,
ladoos and sevs were not detected upto 90 days of storage period at room temperature (in
winter season).
4.4.5 Total Bacterial Count
The stored products i.e. biscuit, ladoo and sev were analyzed for total bacterial count at
an interval of 15 days on 0, 15, 30, 45 and 60 days of storage. Results of total bacterial count
changed in biscuit, ladoo and sev during storage period are presented in Tables 4.31 to 4.33
Table 4.31: Total bacterial count (cfu/g) of wheat, sorghum and soybean composite flour
biscuits at different storage period (on dry weight basis)
level (%) Total bacterial count (cfu/g)
0 15 30 45 60 75 90
Control (100% WF) 0 2 2 2 2 2 2
2×10 5×10 9×10 14×10 41×10 51×10
WH-1129:SGF:SBF 0 1 2 2 2 2 2
1×10 2×10 4×10 16×10 22×10 50×10
(60:30:10)
WH-1129:SGF:SBF 0 1 2 2 2 2 2
2×10 3×10 9×10 20×10 30×10 46×10
(40:40:20)
HD-2967:SGF:SBF 0 1 2 2 2 2 3
2×10 5×10 8×10 36×10 40×10 34×10
(60:30:10)
HD-2967:SGF:SBF 0 1 2 2 2 2 2
1×10 4×10 9×10 35×10 42×10 53×10
(40:40:20)
88
4.4.5.1 Biscuit
The total bacterial count of control biscuit varied from 0 to 9×10 2 cfu/g of biscuit
during zero to 45th day of storage The total bacterial count of WH-1129:SGF:SBF (60:30:10)
and (40:40:20) varied from 0 to 4×10 2 and 0 to 9×102 cfu/g of biscuit, respectively while that
of HD:SGF:SBF (60:30:10) and (40:40:20) ranged from 0 to 8×10 2 and 0 to 9×102 cfu/g of
biscuit, respectively. The total bacterial count of all types of biscuits were within the
permissible limit upto 45 days. The total bacterial count of biscuits was within the acceptable
range upto 45 days of storage.
4.4.3.2 Ladoo
The total bacterial count of the control ladoo from zero to 45th day of storage, varied
from 0 to 10×102 cfu/g of ladoo. The total bacterial count of ladoo of WH-1129:SGF:SBF
(60:30:10) and (40:40:20) varied from 0 to 10×10 2 and 0 to 7×102 cfu/g of ladoo, respectively
while that of HD:SGF:SBF (60:30:10) and (40:40:20) ranged from 0 to 9×10 2 and 0 to 10×102
cfu/g of ladoo, respectively. The total bacterial count of ladoo was within the permissible
limit upto 45 days of storage.
Table.4.32: Total bacterial count (cfu/g) of wheat, sorghum and soybean composite flour
ladoo at different storage period (on dry weight basis)

0 15 30 45 60 75 90
Control (100% WF) 0 2 2 2 2 2 2
2×10 7×10 10×10 21×10 41×10 54×10
WH-1129:SGF:SBF 0 1 2 2 2 2 2
1×10 2×10 10×10 16×10 28×10 51×10
(60:30:10)
WH-1129:SGF:SBF 0 1 2 2 2 2 2
3×10 4×10 7×10 25×10 33×10 48×10
(40:40:20)
HD-2967:SGF:SBF 0 1 2 2 2 2 3
1×10 5×10 9×10 31×10 42×10 33×10
(60:30:10)
HD-2967:SGF:SBF 0 1 2 2 2 2 2
3×10 6×10 10×10 35×10 43×10 52×10
(40:40:20)
4.4.3.3 Sev
The total bacterial count of control sev varied from 0 to 9×102 cfu/g of sev during
zero to 45th day of storage. The total bacterial count of WH-1129:SGF:SBF (60:30:10) and
(40:40:20) varied from 0 to 7×102 and 0 to 8×102 cfu/g of sev, respectively while that of
HD:SGF:SBF (60:30:10) and (40:40:20) ranged from 0 to 9×102 and 0 to 8×102 cfu/g of sev,
respectively. The total bacterial count of all types of sevs were within the permissible limit
upto 45 days of storage.
89
Table.4.33: Total bacterial count (cfu/g) of wheat, sorghum and soybean composite
flour sev at different storage period (on dry weight basis)
0 15 30 45 60 75 90
Control (100% WF) 0 1 2 2 2 2 2
1×10 4×10 9×10 24×10 39×10 48×10
WH-1129:SGF:SBF 0 1 2 2 2 2 2
1×10 3×10 7×10 32×10 49×10 56×10
(60:30:10)
WH-1129:SGF:SBF 0 1 2 2 2 2 2
2×10 4×10 8×10 34×10 42×10 51×10
(40:40:20)
HD-2967:SGF:SBF 0 1 2 2 2 2 2
3×10 6×10 9×10 33×10 44×10 57×10
(60:30:10)
HD-2967:SGF:SBF 0 1 2 2 2 2 2
2×10 5×10 8×10 29×10 41×10 53×10
(40:40:20)
90
CHAPTER-V
DISCUSSION
This chapter presents the discussions regarding the findings of the present study. The
relevant discussions have been presented under the following headings:
5.1 Physico-chemical and nutritional properties of wheat grains and wheat, sorghum and
soybean flours
5.2 Development and organoleptic acceptability of value-added products i.e biscuits, cake,
ladoo and sev
5.3 Nutritional composition of one most acceptable ratio of value-added products
5.1 Physico-chemical and nutritional properties of wheat grains and wheat, sorghum
and soybean flours
Physico-chemical properties of wheat varieties indicated that the colour of WH-1129
and HD-2967 wheat variety was amber color whereas that of variety C-306 was light golden
yellow. Similar observation for wheat grain colour were reported by Rakhi and Punia (2013).
Grain hardness of three wheat varieties ranged from 5.42 to 8.13 kg/grain and the grain
hardness of the variety C-306 was highest (8.13 Kg/grain) and that of variety HD-2967 was
lowest (5.42 Kg/grain). The findings of the present study corroborated with those of Rakhi
and Punia (2013) who reported that grain hardness for Indian wheat varieties ranged from
6.20 to 7.40 kg/grain. However, Hooda and Jood (2005) reported the higher value for grain
hardness in wheat variety i.e. 8.45 kg/grain. Thousand kernel weight of three varieties of
wheat ranged from 41.44 to 45.46 g. Thousand kernel weight of the variety HD-2967 was
highest (45.46g) and that of variety WH-1129 was lowest (41.44g). Similar findings have
been reported by Nikita and Punia (2006) who found that thousand kernel weight of wheat
grains ranged from 38.7 to 42.5 g and 40.4 to 45.4 g for organically and inorganically grown
wheat varieties, respectively. Barkha (2006) also reported that thousand kernel weight of
wheat varieties ranged from 41.00 to 46.47g.
The colour of wheat flours was creamish white while that of sorghum and soybean
flours was white and light yellow, respectively. Water absorption capacity of three wheat
varieties ranged from 0.77 to 0.85 g/g, whereas water absorption capacity of sorghum and
soybean flours was 1.59 and 1.93g/g, respectively. Sangwan (2002) also reported that the
water absorption capacity of wheat flour was 0.76g/g, whereas that of sorghum and soyabean
flour was 1.34 and 1.87g/g, respectively. Singh and Singh (1991) reported the higher value
(1.92 g/g) for water absorption capacity in sorghum flour. The water absorption capacity of
soybean flour was highest and it might be due to the hydrophilic properties of soy protein,
91
presence of polar groups in soy protein i.e. amino, carboxyl, hydroxyl and sulfhydrils which
are responsible for increased water absorption. Among three wheat varieties studied the
sedimentation value of the variety WH-1129 was highest (38.67 ml) and that of C-306 was
lowest (30.33 ml). Soybean flour had lowest sedimentation value (15.33 ml) compared to
other flours. Chaudhery (2011) also reported that wheat flour had 38.00 ml sedimentation
value. Gluten content is a direct indicator of flour strength and it is suitable for making good
quality bakery products and is exclusive property of wheat flours. The highest value of wet
(27.62%) and dry (9.22%) gluten content was found in WH-1129 wheat flour followed by
that of HD-2967 and C-306 wheat flour. Sangwan (2002) also reported that wheat flour
contained wet and dry gluten contents of 19.87 and 7.27 per cent, respectively. Chaudhery
(2011) reported that wheat flour exhibited wet and dry gluten contents of 29.51 and 9.93 per
cent, respectively.
Moisture content of three wheat varieties ranged from 10.60 to 11.75 per cent,
respectively. Moisture content was found significantly higher in WH-1129 wheat flour
(11.75%) followed by HD-2967 wheat flour (11.34%) and lowest (10.60%) in C-306 wheat
flour. The moisture content in sorghum flour was (11.72%) while that of soybean flour was
minimum (8.51%). Singh (2004) reported that wheat varieties had moisture content ranging
from 10.4 to 13.6 per cent. Kriegshauser et al. (2006) reported that sorghum contained 10.0 to
12.5 per cent moisture content. Similar findings have been reported by Dhore (2011) who
found that Sorghum and soybean flour contained 11.25 and 8.20 per cent moisture.
Phattanakulkaewmorie et al. (2011) reported that sorghum flour contained 11.48 per cent
moisture. Among wheat flours the highest level of crude protein (13.88 %) was found in WH-
1129 wheat flour followed by HD-2967 wheat flour (12.28%) and C-306 wheat flour
(10.31%). The crude protein content of soybean flour was 39.68 percent and that of sorghum
flour was 11.96 percent. Our results have been supported by those of Singh (2004) who also
reported that wheat varieties contained crude protein content ranging from 10.4 to 13.6 per
cent. Manu (2008) also reported that crude protein content was 13.39 per cent in wheat flour.
Kriegshauser (2006) also reported that sorghum contained 12.1 to 14.1 per cent protein while
Preston (2010) reported 11.0 per cent protein in sorghum flour. Our results also got support
from the finduings of Dhore (2011) who reported 43.20 per cent protein in soybean flour. Fat
content in wheat flours ranged from 2.37 to 3.35 percent while the fat content of soybean
flour was 20.75 percent and that of sorghum flour was 2.42 percent. Our findings
corroborated with those of Singh (2004) who reported that wheat varieties had crude fat
ranging from 1.46 to 3.73 per cent. Nikita and Punia (2006) also reported similar findings that
fat content of wheat varieties ranged from 2.45 to 2.69 per cent. Dhore (2011) reported that
sorghum flour contained 2.95 per cent fat whereas soybean flour contained 19.4 per cent fat
which supported our findings. Among wheat flours crude fibre content was found maximum
92
in WH-1129 wheat flour (2.57%) while the crude fibre content of wheat flours HD-2967 and
C-306 were almost similar. The crude fibre content of soybean flour was 3.33 per cent and
was significantly higher than that of sorghum flour and wheat flours. The results of the
present study, regarding crude fibre content in wheat varieties correlated with those other
workers who reported crude fibre content ranging from 0.84 to 2.3 per cent (Singh, 2004),
1.56 to 2.16 per cent (Rakhi and Punia, 2013) and 1.74 to 2.46 per cent (Parmar, 2014).
Similarly Kriegshauser et al. (2006) reported that sorghum which contained 2.1 to 2.7 per
cent crude fibre content while USDA (2009) reported higher value of crude fibre (3.0%) in
sorghum flour. The results of crude fibre content in soybean flour in the present study
corroborated with those of Sangwan (2002). Ash content was similar in WH-1129 and C-306
wheat flour i.e.1.83 per cent and was significantly higher than that of HD-2967 wheat flour
(1.63%). The soybean flour had maximum ash content (4.83%) and that of sorghum flour was
almost similar (1.77%) to that of HD-2967 wheat flour. The results of present study
corroborated with those of several other investigators (Nikita and Punia, 2006 ; Khan and
Zeb, 2007 and Dhore, 2011). However, Sangwan (2002) and Preston (2010) reported slightly
higher and ash content in sorghum flour than that of present study. The value of ash in
soybean flour in present investigation was higher than reported by earlier investigator
(Sangwan, 2002), (Dhore, 2011). These differences could be due to varietal differences of
different crops.
Total soluble sugar contents of three C-306, WH-1129 and HD-2967 wheat varieties
ranged from 4.71 to 4.96 per cent, reducing sugar ranged between 0.35 to 0.52 per cent, non-
reducing sugar from 4.22 to 4.58 per cent and starch content ranged from 67.78 to 68.50 per
cent. The results of the present study are in agreement with the results of Sikandra (2005) who
reported total soluble sugars (4.93%), reducing sugars (0.38%), non- reducing sugars (4.55%)
and starch content (68.13%). Sorghum flour contained 2.98 per cent total soluble sugar, 0.43
per cent reducing sugar, 2.54 per cent non-reducing sugar and 70.45 per cent starch content,
whereas soybean contained 6.53 per cent total soluble sugar, 0.72 per cent reducing sugar,
5.78 per cent non-reducing sugar and 3.73 per cent starch content. The result of the present
study corroborated with that of Sangwan (2002) who reported that sorghum had 2.86, 0.41,
2.45 and 70.31 per cent and soybean contained 6.36, 0.64, 5.71 and 3.64 per cent total soluble
sugars, reducing sugars, non-reducing sugars and starch content, respectively.
Different wheat varieties WH-1129, HD-2967 and C-306 had calcium, phosphorus,
iron, zinc and magnesium contents ranging from 54.40 to 55.45, 354.67 to 497.33, 4.98 to
5.46, 2.29 to 3.43 and 142.50 to 156.33 mg/100g, respectively. The results of the present
study are supported by the findings of earlier worker, Sangwan (2002) who reported that
wheat flour contained 46.37mg/100g calcium, 5.15 mg/100g iron, 3.63 mg/100g zinc and
156.08 mg/100g magnesium. Similarly Rakhi and Punia (2013) also reported 52.53 to 58.66
93
mg/100g calcium, 330.33 to 361.66mg/100g phosphorus, 4.26 to 5.66 mg/100g iron, 2.20 to
3.57 mg/100g zinc and 132.50 to 152.80 mg/100g magnesium. The sorghum flour (HJ-541)
contained less amount of calcium (20.25mg/100g), phosphorus (223.66 mg/100g), iron (4.12
mg/100g), zinc (2.12mg/100g) and magnesium (177.05 mg/100g) compared to soybean flour
which contained calcium (224.67 mg/100g), phosphorus (645.34 mg/100g), iron (11.90
mg/100g), zinc (4.39 mg/100g) and magnesium (202.72 mg/100g), respectively. Almost
similar results were reported by Sangwan (2002) who reported that sorghum and soybean
flour had calcium (19.45 and 220.2 mg/100g, respectively), iron (4.45 and 10.57 mg/100g,
respectively), zinc (1.89 and 5.2 mg/100g, respectively) and magnesium (189.26 and 204.46
mg/100g, respectively). The findings of the present investigation are comparable to those
reported by Awadelkareem et al. (2009) and Tizazu et al. (2011). Minor deviations in the
mineral content of present study and that of several other investigators could be attributed to
differences in varieties (newly released), agro-climatic conditions, differences in uptake of
nutrients by crop from soil and further translocation of the grains.
In vitro availability of calcium, zinc and iron in all wheat varieties WH-1129, HD-
2967 and C-306 was ranged from (22.65 to 23.96 mg/100g), (1.87 to 2.04 mg/100g), (2.35 to
2.78 mg/100g), respectively. Sorghum and soybean flour had in vitro availability of calcium
(9.33 and 84.97 mg/100g, respectively), zinc (0.99 and 1.28 mg/100g, respectively), iron
(1.99 and 2.09 mg/100g, respectively). The result of the present study corroborated with the
findings of Sangwan, (2002).
The in vitro starch digestibility of wheat flour WH-1129 (36.82 mg maltose
released/g meal) was significantly higher than that of HD-2967 (36.27mg maltose released/g
meal) and control (36.12 mg maltose released/g meal). Similar values for starch digestibility
in wheat flours have been reported by earlier investigators (Sangwan, 2002; Rakhi and Punia,
2013; Parmar, 2014). Soybean flour had lower in vitro starch digestibility compared to
sorghum flour and all types of wheat flours. This decrease in in vitro starch digestibility of
sorghum and soybean flour compared to wheat flour might be due to high amount of
antinutritional factors in soybean flour. The protein digestibility (in vitro) of wheat flours
ranged from 68.19 to 69.36 per cent. Among wheat flours WH-1129 had highest (69.36%) in
vitro protein digestibility while C-306 had lowest (68.19%). The results of protein
digestibility of wheat flour of present study were slightly lower as compared to 70.63, 70.83
and 71.60 per cent reported by Sangwan (2002), Varsha (2003), and Parmar (2014),
respectively and higher as compared to that reported by Rakhi and Punia (2013). These
variations in in vitro protein digestibility of wheat flour may be due to varietal and agro-
climatic differences and time of sowing of different wheat varieties. Soybean flour possessed
lowest protein digestibility (60.07%) compared to sorghum flour (64.56%) and wheat flours.
Almost similar results were reported by Sangwan (2002) and Jood and Kapoor (1992). On
94
the contrary, Grewal (1992) reported lower value of protein digestibility of soybean flour i.e.
54.17 per cent. The low digestibility of soybean is often attributed to presence of
antinutritional factors such as trypsin inhibitors, tannins, haemagglutinins and phytic acid
(Feng et al., 1991).
Wheat flour WH-1129 had highest (278.42mg/100g) amount of phytic acid followed
by control and HD-2967. Singh (2004) reported that phytic acid in wheat ranged from 212.67
to 297.33 mg/100g. Soybean flour contained highest amount (1125.41mg/100g) of phytic acid
as compared to wheat flours and sorghum flour (639.67mg/100g). Sangwan (2002) reported
almost similar value of phytic acid in soybean (1127.17 mg/100g) while Grewal (1992)
reported even higher content of phytic acid i.e. 1573.00 mg/100g in soybean flour.
Polyphenol contents of different varieties of wheat flours varied between 338.07 to
366.33mg/100g. Our findings are in agreement with earlier investigators, (Singh, 2004;
Parmar 2014). However some workers Sangwan (2002), Singh et al. (2006) and Manu et al.
(2008) reported lower values of polphenols i.e. 320.44, 298.39 and 299.20 mg/100g,
respectively in wheat varieties. Soybean had significantly highest polyphenol content
(534.41mg/100g) than sorghum flour (391.67mg/100g) and all wheat flours. Saxena et al.
(1994) reported that polyphenol content of soybean ranged from 575 to 720 mg/100g.
Evidence has shown that, there are many factors such as genetics, environmental fluctuations,
type of soils, year and fertilizer application that can affect the antinutrient composition of
cereal grains (Muahamad et al. 2010).
5.2 Development and organoleptic accepability of value added products i.e. biscuits,
cake, ladoo and sev
Value added products like biscuits, cake, ladoo and sev were prepared from wheat,
sorghum and soybean composite flour blends (60:30:10 and 40:40:20 ratios).
Physical characteristics of composite flour biscuits such as thickness, width and
spread ratio were affected significantly with the increase in the level of sorghum and soybean
flours. The average width of control (wheat flour) biscuit was 4.65 cm which decreased
significantly in supplemented biscuits. It decreased from 4.63 to 4.60 cm and 4.61 to 4.59 cm
in WH-1129 and HD-2967 wheat varieties, respectively at different levels of substitution. The
average thickness of control biscuits was 0.68cm which increased significantly in
supplemented biscuits. Similar results were also reported by Hooda and Jood (2005) in wheat-
fenugreek supplemented biscuits. Hussain et al. (2006) and Singh (2009) reported that
incorporation of full fat or defatted linseed flour in wheat flour affected thickness and
diameter of cookies. Spread ratio of control biscuits was 6.82, which decreased significantly
(P<0.05) and consistently from 6.59 to 6.51 and 6.58 to 6.49 in WH-1129 and HD-2967
wheat, sorghum and soybean composite flour biscuits at different levels of substitution,
respectively. Maximum reduction in spread ratio was observed at 40:40:20 levels and
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minimum at 60:30:10 levels of supplementation in both wheat varieties. These results are in
agreement with the earlier investigators, Bashir et al. (2006) and Ganorkar and Jain (2014)
who also reported reduction in spread ratio in biscuits made by wheat-linseed composite
flour. This reduction in spread ratio of soya supplemented biscuits might be due to increase in
protein content with increasing level of soybean flour substitution and because protein has
more binding power and thus it resulted in increased thickness and reduced spread of biscuits.
Mean score of colour, apperence, aroma, texture and taste of control biscuits prepared
from whole wheat flour was 8.00, 8.40, 8.20, 7.80 and 8.00, respectively which fell in the
category of ‘liked very much’. The organoleptic characterstics of value added biscuits
prepared from wheat, sorghum and soybean flour blends also fell in the category of ‘liked
very much’. The results of the present study are in the agreement with those of Sangwan
(2002), Mahmoodi (2008), Ndife et al. (2011) and Dhore (2011) who also reported that
overall acceptability of control biscuits and supplemented biscuits fell in the category of
‘liked very much’.
The mean score of overall accepability of the control cake was 7.48 which was found
in the category of and ‘liked moderately’. The overall accepability scores of wheat, sorghum
and soybean flour supplemented cake at 60:30:10 and 40:40:20 levels fell in the category of
‘liked very much’. It was found that with the incorporation of sorghum and soybean flours in
wheat flour the mean score of accepability for all types of value added cakes improved and
were ‘liked very much’ by the panelists. The results of present study are supported by
findings of earlier investigations. Bharti (2013) reported a significant (P≤0.05) increase scores
of taste, appearance and color in soy-supplemented buns. Rana (2015) also reported that cakes
developed from wheat-sorghum-soybean-mungbean-marwa composite flours were most
acceptable by the judges. Similar results were obtained for value added ladoos and sev.
Our findings were in agreement with those of singh (2003), Singh and Sehgal (2008).
Rajbala (2010), Chandel (2014) and Rana (2015) who reported that on the basis of
organoleptic evaluation, the mean scores of overall acceptabilityof different value added
products i.e. Ladoo, sev, chapati, matar, parantha, biscuit and pasta were higher than that of
(100%) wheat flour products.
5.3 Nutrient composition of one most acceptable ratio of value-added products
Proximate composition
Out of two ratios (60:30:10 and 40:40:20) the biscuits, cake, ladoo and sev prepared
from combination of WHF : SGF : SBF in the ratio of 40:40:20 was found most acceptable It
was found that moisture, protein, fat, crude fibre and ash content of value added biscuits,
cake, ladoo and sev were significantly (P≤0.05) higher than that of control. This was due to
higher content of protein, fat, crude fibre and ash content of soybean flour compared to wheat
flour and as the level of substitution of wheat flour with soy flour increased the proximate
96
composition of value added products also improved. The value added biscuits developed from
WH-1129 wheat variety flour had significantly (P≤0.05) higher contents of protein, crude
fibre and ash as compared to biscuits prepared from variety HD-2967 while HD-2967 value
added biscuits had significantly higher fat content than WH-1129. Value added cake
developed from WH-1129 wheat flour had significantly (P≤0.05) higher crude fibre and ash
contents while almost similar protein and fat content compared to that of HD-2967 flour.
WH-1129 wheat flour ladoos contained significantly (P≤0.05) higher amount of protein,
crude fibre and ash as compared to HD-2967 flour ladoos supplemented with sorghum and
soybean flours. HD-2967 wheat flour ladoos were found to possess highest fat content as
compared to all other types of ladoos. WH-1129 wheat flour supplemented sev had
significantly (P≤0.05) higher contents of crude fibre and ash content as compared to HD-2967
wheat flour supplemented sev. These results are in agreement with those of earlier workers
(Gupta, 2001, Rani et al., 2008, Punia and Gupta, 2009 and Sangwan and Dahiya, 2013),
who found that proximate composition of value added products were higher than that of
control products developed from 100 per cent wheat flour. The difference in proximate
composition of value added products developed from two different wheat varieties was
basically due to difference in the proximate composition of wheat varieties.
Carbohydrates
There was a non-significant difference in the total soluble sugar and reducing sugar
content of control and value added biscuits. Non-reducing sugar content of control biscuits
was significantly (P≤0.05) lower than that of supplemented biscuits. There was a non-
significant (P≤0.05) difference in the non-reducing sugar and starch content of HD-2967 and
WH-1129 wheat flour biscuits supplemented with sorghum and soybean flours (40:40:20).
WH-1129 wheat flour supplemented cakes contained significantly (P≤0.05) higher amounts
of total soluble sugar and non-reducing sugar than that of HD-2967 wheat flour. However
there was non-significant difference in starch content of value added cakes developed from
wheat flour WH-1129 and HD-2967 but their starch content was significantly (P≤0.05) lower
than that of control. There was a non-significant difference in the total soluble sugar and
reducing sugar content of control and value added ladoos. Non-reducing sugar of control
ladoos was significantly (P≤0.05) lower than that of WH-1129 and HD-2967 wheat flour
supplemented ladoos. The starch content of control ladoos was significantly (P≤0.05) higher
among all types of ladoos. Supplemented WH-1129 wheat flour sev contained higher amount
of total soluble sugar and non-reducing sugar than that of HD-2967 wheat flour sev. The
starch content of control sev was higher than that of supplemented sev. The results of present
study corroborated with the findings of (Gupta, 2001; Ayo et al. 2007; Sangwan and Dahiya,
2013; Rana, 2015). The differences in carbohydrate content of different types of value added
97
products due to differences in carbohydrate content of raw ingredients and different types of
flours used for product development.
Total minerals
Value added biscuits supplemented with sorghum and soybean flours had all the
minerals i.e. calcium, phosphorus, iron, zinc and magnesium significantly (P≤0.05) higher
than that of control. WH-1129 supplemented biscuits contained significantly (P≤0.05) higher
contents of calcium, iron, zinc and magnesium compared to HD-2967 composite flour
biscuits. Similarly, the wheat- sorghum-soybean composite flour cake prepared from WH-
1129 wheat flour also had significantly (P≤0.05) higher contents of calcium, iron, zinc and
magnesium compared to HD-2967 composite flour cake. Value added ladoos developed from
WH-1129 wheat flour had significantly (P≤0.05) higher contents of calcium, iron, zinc and
magnesium significantly (P≤0.05) lower content of phosphorus than HD-2967 composite
flour ladoos. Similarly, WH-1129 supplemented sev contained significantly (P≤0.05) higher
content of calcium, iron, zinc, magnesium and significantly (P≤0.05) lower phosphorus
content than HD-2967 supplemented sev. Similar findings were also reported by other
workers (Rani, 2008; Punia and Gupta, 2009; Chandel, 2014; Rana, 2015). The increase in
mineral contents of supplemented products might be due to high contents of calcium,
phosphorus, magnesium and zinc in soybean flour as compared to wheat flour.
Available minerals
The iron availability was higher in control biscuits, whereas calcium and zinc
availability was significantly (P≤0.05) higher in supplemented biscuits compared to control
biscuits. However, it was observed that there was non-significant difference in the available
calcium, iron and zinc contents of value added biscuits developed from WH-1129 and HD-
2967 composite flours. There was a significant difference in available iron among control and
supplemented cakes while calcium and zinc availability were significantly (P≤0.05) higher in
supplemented cakes compared to control cake. However it was observed that there was non-
significant difference in the available calcium, iron and zinc contents of value added cakes
developed from WH-1129 and HD-2967 composite flours. Availability of calcium and zinc
increased significantly (P≤0.05) in supplemented ladoos while the availability of iron
decreased significantly (P≤0.05) in supplemented ladoos compared to control. Similar results
were found in control and value added sevs. The differences in mineral availabilityof control
and supplemented products might be due to differences in the mineral content and antinutrient
contents of raw flours used for product development. Similar result was also reported by
Sangwan (2002).
In vitro digestibility
In the control biscuit the starch and protein digestibility was significantly (P≤0.05)
higher than that of both types of supplemented biscuits. In vitro protein digestibility of HD -
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2967 supplemented biscuits was significantly (P≤0.05) higher than that of WH-1129
supplemented biscuits. The starch and protein digestibility was 50.33 mg maltose released/g
meal and 72.26 per cent, respectively in the control cake which was higher than that of both
types of value added cakes. The starch and protein digestibility for WH-1129 supplemented
cake which was significantly higher than that of HD-2967 supplemented cake. In the control
ladoos the starch and protein digestibility was significantly (P≤0.05) higher than that of both
types of value added ladoos developed from wheat, sorghum and soybean composite flours.
Similar trend in results was observed in control and value added sevs. The differences in
starch and protein digestibility of control and supplemented products might be due to
differences in the starch, protein and antinutrient contents of raw flours used for product
development. The results of present study corroborated with those of (Hooda, 2002; Sangwan,
2002). A negative correlation was found between anti-nutritional factors and in vitro
digestibility of supplemented products (Sangwan, 2002).
Antinutritional factors
Control biscuit made from 100% wheat flour exhibited significantly (P≤0.05) lower
phytic acid and polyphenol content than both variants of biscuits developed from wheat,
sorghum and soybean composite flours. WH-1129 supplemented biscuits had higher phytic
acid content compared to HD-2967 supplemented biscuits whereas polyphenol content of
HD-2967 supplemented biscuits was significantly (P≤0.05) higher as compared to WH-1129
supplemented biscuits. Control cake contained significantly (P≤0.05) lower phytic acid and
polyphenol contents than supplemented cakes. WH-1129 supplemented cake exhibited
significantly (P≤0.05) higher contents of phytic acid and significantly (P≤0.05) lower contents
of polyphenol in comparison to HD-2967 supplemented cake. Similarly control ladoo had
significantly (P≤0.05) higher phytic acid and polyphenol contents compared to wheat,
sorghum and soybean composite flour ladoo. Wheat, sorghum and soybean composite flour
ladoos of WH-1129 exhibited significantly (P<0.05) higher contents of phytic acid and
significantly (P≤0.05) lower contents of polyphenol in comparison to HD-2967 supplemented
ladoos. Similar results were found in wheat, sorghum and soybean composite flour sevs. This
difference was due to higher content of antinutritional factors in sorghum and soybean flours
compared to wheat flours. The results of present study are in agreement with the other
workers (Sangwan, 2002; Rana, 2015).
5.4 Shelf-life studies of storable value-added products
Value added products like biscuits, ladoo and sev prepared from wheat, sorghum and
soybean composite flours in ratio of 60:30:10 and 40:40:20 and control products prepared
from (100%) wheat flour were stored in air tight containers at room temperature (in winter
season). It was found that all types of value added products were organoleptically acceptable
upto 90 days of storage. The scores for their organoleptic characteristics fell in the category of
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‘liked very much’ to ‘liked slightly’ except that of control sev which was found in category of
‘Neither like nor dislike’. These findings are in agreement with those of several other workers
(Gursu et al., 1997; Sangwan and Dahiya, 2013; Chandel, 2014; Rana, 2015) who found that
the value added products developed from composite flour could be stored upto 90 days.
The fat acidity content of all types of value added products i.e. biscuits, cake, ladoo
and sev and their control increased gradually during storage period. Though there was
increase in the fat acidity of products during the storage but this increase was within the
permissible limits. Results of the present study corroborated with those of other invsetigator’s
(Hooda, 2002; Sangwan, 2002; Rana, 2015). Our findings also lend support to those of
Supraja (2001) and Chandel (2014) who reported that fat acidity content of control and
supplemented ladoo and sev increased on increasing the storage period.
Supplemented value added products like biscuits, ladoos and sevs had maximum fat
acidity content as compared to all their respective control products and this might be due to
high fat content in the flour blends. Increase in fat acidity could be attributed to the hydrolysis
of triglycerides resulting in formation of free fatty acids which increase the fat acidity
(Kapoor and Kapoor, 1990).
The peroxide value of control and supplemented storable products like biscuits,
ladoos and sevs were not detected upto 90 days of storage period at room temperature (in
winter season). These results clearly indicated the effectiveness of baking process in reducing
the lipolytic activity in control and supplemented products and hence no rancidity was found
in all value added products during storage. The results of the present study are in close
agreement with those of (Hooda, 2002 and Sangwan, 2002). The total bacterial count of all
types of value added products i.e. biscuits, cake, ladoo and sev and their control increased
during storage period. However their total bacterial counts were within the permissible limit
upto 45 days. The total bacterial count might be increased due to the availability of moisture,
carbohydrate and protein content in developed products, which serve as a suitable media for
growth of bacteria.
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CHAPTER-VI
SUMMARY AND CONCLUSION
The present study delineates information pertaining to the nutritional evalution of

newly released wheat varieties (WH-1129 and HD-2967) and development, nutritional
evaluation and study of shelf life of biscuit, cake, ladoo and sev prepared using wheat,
sorghum and soybean flour blends.
Thousand kernel weight of three wheat varieties ranged from 41.44 to 45.46g,
respectively and grain hardness ranged from 5.42 to 8.13 kg/grain while water absorption
capacity and sedimentation value ranged from (0.77 to 0.85 g/g) and (30.33 to 38.67 ml),
respectively. The highest value of wet (27.62%) and dry (9.22%) gluten content was in WH-
1129 wheat variety.
The results of proximate composition of wheat, sorghum and soybean flours revealed
that moisture content was found significantly higher in WH-1129 wheat flour (11.75%) as
compared to HD-2967 wheat flour (11.34%) and lowest in C-306 wheat flour (10.60%).
Among wheat flours the highest level of crude protein (13.88%) was found in WH-1129
wheat flour followed by HD-2967 wheat flour (12.28%) and C-306 wheat flour (10.31%).
The crude protein content of soybean flour was 39.68 percent and that of sorghum flour was
11.96 percent. Among wheat flours crude fibre content was found maximum (2.57%) in WH-
1129 wheat flour as compared to other wheat flours. The crude fibre content of soybean was
found significantly higher 3.33 per cent as compared to that sorghum flour 2.50 per cent and
wheat flours. Ash content was similar in WH-1129 and C-306 wheat flour i.e.1.83 per cent.
The soybean flour had maximum ash content (4.83%) and that of sorghum flour was almost
similar (1.77%) to that of HD-2967 (1.63%) wheat flour.
Total soluble sugar, non-reducing sugar and starch content of wheat flours ranged
from 4.96 to 4.71, 4.22 to 4.58 and 67.78 to 68.50 per cent, respectively. The WH-1129 wheat
flour had highest value among wheat flours while soybean flour had significantly (P≤0.05)
higher total soluble sugar (6.53%) and non-reducing sugar (5.78%) as compared to sorghum
flour i.e. (2.98 and 2.54%, respectively). The sorghum flour had significantly (P≤0.05)
highest starch content 70.45 per cent among all the flours and soybean flour had minimum
starch content of 3.73 per cent. Reducing sugar of wheat flours ranged between 0.35 to 0.52
per cent, respectively. Among wheat flours calcium, iron, zinc and magnesium content ranged
from 54.40 to 55.45, 4.98 to 5.46, 2.29 to 3.43 and 142.50 to 156.33mg/100g, respectively.
The WH-1129 wheat flour had higher mineral contents than other wheat varieties. Soybean
flour had significantly (P≤0.05) highest contents of calcium, iron, zinc and magnesium i.e.
224.67, 11.90, 4.39 and 202.72 mg/100g, respectively as compared to sorghum flour 20.25,
4.12, 2.12 and 177.05 mg/100g, respectively and wheat flours. The phosphorus content of
101
wheat flours ranged from 354.67 to 497.33mg/100g and HD-2967 wheat flour had higher
phosphorus content than other wheat flours. The soybean flour had significantly (P≤0.05)
highest phosphorus content (645.37mg/100g) as compared to sorghum flour (223.66mg/100g)
and wheat flours. Availability of in vitro calcium in all wheat flours was ranged from 22.65 to
23.96 mg/100g. Among wheat flours, WH-1129 flour possesed significantly (P≤0.05) higher
amount of in vitro calcium availability (23.96 mg/100g). Soybean flour was found to have
84.97 mg/100g calcium availability which was significantly (P≤0.05) higher than that of
sorghum flour (9.33 mg/100g) and all varieties of wheat flours. In vitro zinc availability and
iron in all wheat flours ranged between 1.87 to 2.09 and 2.35 to 2.78 mg/100g, respectively.
Wheat flour of WH-1129 variety was found to have highest in vitro zinc (2.04 mg/100g) and
iron (2.78 mg/100g) availability while soybean and sorghum flour had significantly (P≤0.05)
lower availability of zinc (1.28 and 0.99 mg/100g, respectively) and iron (2.09 and
1.99mg/100g, respectively), as compared to wheat flours. The starch digestibility of three
varieties of wheat flours ranged from 36.12 to 36.82 mg maltose released/g meal and WH-
1129 showed maximum starch digestibility. Soybean flour had least in vitro starch
digestibility (24.51mg maltose released/g meal) compared to sorghum flour (34.55mg maltose
released/g meal) and all varieties of wheat flours. The protein digestibility (in vitro) of wheat
flours ranged from 68.19 to 69.36 per cent. Among wheat flours WH-1129 had highest
(69.36%) in vitro protein digestibility. Soybean flour possessed lowest protein digestibility
(60.07%) compared to sorghum flour (64.56%) and wheat flours. Phytic acid content of wheat
flours ranged from 270.43 to 278.42mg/100g. Wheat flour WH-1129 had highest
(278.42mg/100g) amount of phytic acid. Soybean flour contained significantly (P≤0.05)
highest amount (1125.41mg/100g) of phytic acid as compared to wheat flours and sorghum
flour (639.67mg/100g). Wheat variety HD-2967 contained maximum polyphenol content
(366.33mg/100g). Soybean had significantly (P≤0.05) highest polyphenol content
(534.41mg/100g) than sorghum flour (391.67mg/100g) and all varieties of wheat flours.
Physical characteristics of biscuits such as thickness, width and spread ratio were
affected significantly with increasing level of supplementation of sorghum and soybean flour
in wheat flours. Out of two ratios (60:30:10 and 40:40:20) the biscuits, cake, ladoo and sev
prepared from combination of WHF:SGF:SBF in the ratio 40:40:20 was found most
acceptable. The biscuits and cake developed from WH-1129 composite flours had
significantly higher moisture (4.43 and 23.15%, respectively), crude protein (10.05 and
11.72%, respectively), crude fibre (3.47 and 3.43%, respectively) and ash content (1.50 and
2.87%, respectively) than HD-2967 composite flour biscuits and cake while higher content of
fat was found in HD-2967 composite flour biscuits and cake (36.00 and 22.35%,
respectively). It was found that value added biscuit and cake developed from WH-1129
composite flours had higher total calcium (57.05 and 64.57mg/100g, respectively ), iron (3.77
102
and 3.81mg/100g, respectively), zinc (3.28 and 3.31mg/100g, respectively) and magnesium
(85.81 and 86.52mg/100g, respectively) while composite flour biscuits and cake developed
from HD-2967 composite flour had significantly (P≤0.05) highest amount of phosphorus
(268.03 and 313.05 mg/100g, respectively).
The biscuits and cake developed from WH-1129 composite flours had significantly
higher in vitro availability of calcium (28.26 and 33.75mg/100g, respectively) and zinc (1.77
and 1.80 mg/100g, respectively) than HD-2967 composite flour biscuits while higher content
of iron availability was found in control biscuits and cake (1.42 and 1.45mg/100g,
respectively). It was found that control biscuits and cake developed from (100%) wheat flours
had higher in vitro starch digestibility (47.45 and 50.33mg maltose released/g meal,
respectively) and protein digestibility (68.12 and 72.26%, respectively) compared to
composite flour biscuits and cake developed from WH-1129 and HD-2967 wheat varieties.
The differences in starch and protein digestibility of control and supplemented products might
be due to differences in the starch, protein and antinutrient contents of raw flours used for
product development. The biscuit and cake developed from WH-1129 composite flour
possessed higher phytic acid (234.09 and 242.45 mg/100g, respectively) while HD-2967
composite flour biscuits and cake had higher polyphenol content (232.83 and 233.43
mg/100g, respectively) compared to control biscuits and cake.
The ladoo and sev developed from WH-1129 composite flour had significantly higher
moisture (11.13 and 13.87%, respectively), crude protein (11.39 and 11.36%, respectively),
crude fibre (4.16 and 4.23%, respectively) and ash content (1.77 and 3.87%, respectively)
than HD-2967 composite flour ladoo and sev while higher content of fat was found in HD-
2967 composite flour ladoo and sev (25.02 and 17.14%, respectively). The ladoo and sev
developed from WH-1129 composite flours possessed highest total soluble sugar (27.18 and
4.64%, respectively) and non-reducing sugar (26.57 and 5.25%, respectively) while control
ladoo and sev had highest reducing sugar (0.72 and 0.68%, respectively) and starch (23.33
and 58.49%, respectively). Similarly it was found that value added ladoo and sev developed
from WH-1129 composite flours had higher total calcium (63.42 and 58.82 mg/100g,
respectively ), iron (4.71 and 7.1mg/100g, respectively), zinc (4.68 and 3.60 mg/100g,
respectively) and magnesium (84.60 and 102.52 mg/100g, respectively) while composite flour
biscuits and cake developed from HD-2967 composite flour had significantly (P≤0.05)
highest amount of phosphorus (355.05 and 376.33 mg/100g, respectively).
The ladoo and sev developed from WH-1129 composite flours had significantly higher
in vitro availability of calcium (34.38 and 32.62 mg/100g, respectively) and zinc (2.99 and 2.13
mg/100g, respectively) than HD-2967 composite flour ladoo while higher content of iron
availability was found in control ladoo and sev (2.20 and 3.65 mg/100g, respectively). Similarly
it was found that control ladoo and sev developed from (100%) wheat flours had higher in vitro
103
starch digestibility (42.53 and 45.44 mg maltose released/g meal, respectively) and protein
digestibility (73.68 and 71.03%, respectively) compared to composite flour ladoo and sev
developed from WH-1129 and HD-2967 wheat varieties. The ladoo and sev developed from
WH-1129 composite flour possessed highest phytic acid (248.10 and 281.07 mg/100g,
respectively) while HD-2967 composite flour biscuits and cake had highest polyphenol content
(234.26 and 255.03 mg/100g, respectively) compared to control ladoo and sev.
For shelf life studies, storable products namely biscuit, ladoo and sev were stored for
90 days in air tight container at room temperature (in winter season). The organoleptics scores
for different developed products declined gradually during storage period however all the
storable value-added products were found to be organoleptically acceptable up to 90 days. Fat
acidity content of all the value added products were significantly higher than that of control
products and increased during storage period, however increase was within the acceptable
limit. The peroxide value was not detected in control and supplemented products because no
rancidity was found in the products during storage period. The total bacterial count of all
types of storable products i.e. biscuits, ladoos and sevs were found within the permissible
limit upto 45 days. From the present study it is concluded that all the value added products
developed from newly released wheat varieties’, sorghum and soybean flour were found to
have better nutritive value than control and they could be stored safely upto 90 days. Hence,
it is recommended that value added products developed from wheat-sorghum-soybean flour
blends which are rich in protein, energy, minerals (iron, zinc, calcium, magnesium and
phosphorus) and fibre should be commercialized and promoted for use among population
through on- going nutrition intervention programmes like mid day meal programme.
Development and consumption of such value added food products having health benefits can
go a long way in improving the nutritional status of the population especially growing
children and those suffering from protein-energy malnutrition and deficiency diseases like
iron deficiency. With today’s changing life styles and environment promotion of such types
of value added products will go a long way in improving the nutritional status of the
population. Moreover if the production of these value added products is taken on small scale
or large scale as an entrepreneurial acticity will help to raise the socio-economic status of not
only farmer but also rural population at large.
104
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CHAPTER-I

The present investigation ‘Nutritional evaluation of wheat (Triticum aestivum)

Wt. of dry gluten

3.3 Nutritional composition of wheat, sorghum and soybean flours

3.3.1.2 Crude protein

3.3.4.2 In vitro protein digestibility

3.3.5 Anti-nutritional factors

4.1 Physico-chemical properties of wheat grains, sorghum and soybean flours

4.1.5 Water absorption capacity and sedimentation value

4.2.1.2 Crude Protein

Flours Total soluble Reducing Non-reducing Starch

4.2.2.2 Reducing sugars

Flours Calcium Phosphoru Iron Zinc Magnesium

4.2.4.2 Available zinc

Flours Phytic acid Polyphenol

WH-1129:SGF:SBF 64.57±0.06 257.02±2.31 3.81±0.07 3.31±0.07 86.52±0.14

Values are mean ± SE of three independent determinations

WH-1129:SGF:SBF 58.82±0.10 321.00±7.02 7.1±0.04 3.60±0.08 102.52±0.13

Values are mean ± SE of three independent determinations

HD-2967:SGF:SBF 27.83±0.0 49.22±0.0 .39±0.04 39.26±0.0 1.61±0.0 53.29±0.04

CD (P≤0.05) 0.57 0.17 0.01 0.21 0.16 0.24

HD-2967:SGF:SBF 32.93±0.0 51.48±0.0 1.41±0.0 39.36±0.0 1.63±0.0

CD(P≤0.05) 0.82 0.28 0.02 0.19 0.17 0.35

Supplementation Starch digestibility Protein digestibility

Supplementation Starch digestibility Protein digestibility

Mean 43.73 47.67 51.33 55.67 62.60 69.53 81.6

CD(P≤0.05) Period : 1.26 Supplementation level : 1.07 Period × Supplementation level : NS

Control WH-1129:SGF:SBF (60:30:10)

Control (100% WF) WH-1129:SGF:SBF (60:30:10)

Supplementation Storage period (days)

4.4.2.4 Peroxide value

Supplementation Storage period (days)

The present study delineates information pertaining to the nutritional evalution of

AOAC. 2000. Official Methods of Analysis of Association of Official Analytical Chemists.

Awadelkareem, A. M., Muralikrishna, G., Tinay, A. H. and Mustafa, A. I. 2009. Characterization of

Kriegshauser, T. D., Tuinstra, M. R. and Hancock, J. D. 2006.Variation in nutritional value of sorghum

Phattanakulkaewmorie, N., Paseephol, T. and Moongngarm., A. 2011. Chemical compositions and

Sangwan, V. and Dahiya, S. 2013. Physico-chemical and nutritional properties of wheat-sorghum-

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